Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          olive oil
   1      large head    cauliflower -- trimmed and cut
                        into large flowerets
   2                    garlic cloves -- peeled and minced
   5                    ripe plum tomatoes -- cut into eighths,
                        seeds removed
     1/3  cup           good balsamic vinegar
     1/2  cup           defatted chicken broth
   1      tsp           sugar
   1      tsp           anchovy paste
   2      oz.           turkey bacon -- fried, drained, and
                        crumbled
                        Salt -- to taste
                        freshly ground black pepper -- to taste
   3      Tbsp.         minced fresh Italian parsley

Preparation:

Heat oil in large, nonstick skillet over medium-high heat. Add cauliflower and saute, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic and tomatoes to cauliflower in skillet and cook a couple more minutes. Stir in balsamic vinegar, chicken broth, sugar, anchovy paste and crumbled turkey bacon. Cover, reduce heat to low, and simmer about 5 minutes or until cauliflower is just tender-crisp Uncover, increase heat again, and cook until liquid has reduced to glaze. Season to taste with salt and pepper. Sprinkle with parsley and serve immediately.