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Braised Cauliflower with Garlic, Bacon and Scallions

4 to 6 Servings
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Salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, we thicken the broth with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and stirred in to finish, adds punchy allium flavor.

Ingredients

  • 4-6

    ounces thick-cut bacon, cut crosswise into ½-inch pieces

  • 3

    medium garlic cloves, thinly sliced

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