In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
Transfer bacon to a paper towel lined plate and discard all but ½ tablespoon of bacon fat from skillet.
To the skillet, add the onion, salt and pepper and cauliflower. Cook for 10 minutes, until vegetables are tender.
To the cauliflower mixture, add the cooked bacon and the remaining 5 ingredients (tomatoes through shallot) and stir. Serve warm.
Notes
SERVING SUGGESTION: A big tossed salad with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).NUTRITION: 584 Calories; 45g Fat (69.7% calories from fat); 31g Protein; 13g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 1542mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 ½ Vegetable; 6 1/2 Fat.