Sauteed Cauliflower Recipe
User Reviews
5
Sauteed Cauliflower Recipe
Description
This recipe begins by chopping a small cauliflower head into bite-size pieces and microwaving them briefly with a bit of water to just soften without becoming mushy. After draining, the cauliflower is sauteed in olive oil with minced fresh garlic, salt, black pepper, and dried thyme. Cooking starts over medium-high heat, allowing some cauliflower pieces to brown on the bottom for 2–3 minutes before stirring and finishing in 1–2 more minutes.
The method yields cauliflower that is tender and lightly caramelized, balanced by fragrant garlic and woodsy thyme. The cooking process preserves texture while adding depth through browning.
This side dish complements a variety of meals, suitable for everyday dining or as a simple vegetable accompaniment. It is equally enjoyable warm or cold added to salads.
Leftovers keep well refrigerated for several days and reheat gently in a microwave or oven. You can also freeze cooked cauliflower for longer storage.
Ingredients
- 1 cauliflower 1 pound after trimming, small head
- 2 tablespoons olive oil
- 1 tablespoon garlic minced, fresh
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
Instructions
- Trim and wash the cauliflower. Chop it into bite-size pieces.
- Place the cauliflower in a microwave-safe bowl with 1 tablespoon of water. Cover tightly with a microwave-safe plate or plastic wrap. Microwave on high until almost tender, about 4 minutes. Drain.
- Heat the oil in a large 12-inch skillet over medium-high heat. Add the cauliflower, garlic, salt, pepper, and dried thyme.
- Allow the cauliflower to cook undisturbed until some pieces are browned on the bottom, 2-3 minutes.
- Gently stir and keep cooking for 1-2 more minutes, then serve.
Notes
- Do not overcook the cauliflower in the microwave-steaming step to avoid mushiness; start with 4 minutes and adjust as needed.
- Store leftovers in an airtight container in the fridge for 3–4 days and reheat at lower power to maintain texture.
- Leftover cauliflower can be enjoyed cold in salads or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 80kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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