It’s ready in about 20 minutes, goes with so many meals, and the leftovers are great too, heated up or even cold. This flavorful cauliflower recipe has become one of my favorite side dishes. It’s a simple and delicious side dish that I make quite often. Cauliflower is such a versatile vegetable. I make it frequently for my family, so I’m always on the lookout for new and interesting ways to prepare it. This tasty recipe fits the bill perfectly!
Ingredients
You’ll only need a few simple ingredients to make this sauteed cauliflower recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Fresh cauliflower: I use a small head of cauliflower in this recipe. I do recommend using fresh, not frozen cauliflower. Frozen will not be as good, both in terms of flavor and in terms of texture. Olive oil: I love cooking with this delicious oil. You can also use avocado oil (though it won’t be as flavorful), and another tasty option is ghee. Minced garlic: You can use jarred minced garlic, but freshly minced tastes best. You can also use thinly sliced garlic cloves. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: This is optional, but greatly enhances the flavor of the dish. I like to use dried thyme. Oregano is another tasty option.
Instructions
Sauteing cauliflower is super easy. Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps:
Your first step is to trim the cauliflower, wash it, and cut it into bite-size pieces.Then, to speed up the cooking process, use the microwave to quickly steam the cauliflower (microwave cauliflower is awesome, by the way).After steaming, quickly cook the cauliflower pieces in seasoned olive oil. This should take a mere five minutes over medium-high heat.That’s it! This is a great weekday side dish because it’s ready so fast.
Expert tip
In the first step, when you microwave-steam the florets, you shouldn’t overcook them. Overcooking them will result in mushy cauliflower. So start with just 4 minutes - you can always add a minute or two, or reduce the heat when they’re in the skillet and saute them for a little longer.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Cook the cauliflower florets in ghee instead of using olive oil.Use thinly sliced garlic cloves instead of mincing them.Add more spices, such as ground cumin and onion powder.
Serving suggestions
This is such a versatile side dish, it truly goes with anything. I often serve it alongside some simple baked chicken breasts. It’s also good with oven chicken kabobs and grilled salmon.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They actually keep quite well, and the leftovers are just as tasty as the freshly cooked dish. Reheat the leftovers gently, in the microwave on 50% power. I like them cold too! Sometimes I add them cold to a salad the next day for my lunch.
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