Steamed first, then quickly cooked in seasoned olive oil, this simple weeknight sauteed cauliflower recipe is delicious and easy to make. It's ready in about 20 minutes, goes with countless meals, and the leftovers are great, too, reheated or cold.
This flavorful cauliflower recipe has become one of my favorite side dishes. It's a simple and delicious dish I often make for my family. Cauliflower is versatile and affordable. I cook it often, so I always look for new and interesting ways to prepare it. This delicious recipe fits the bill perfectly!
Ingredients
You'll only need a few simple ingredients to make this 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.
- Olive oil: I love cooking with this delicious oil. You can also use avocado oil (though it won't be as flavorful).
- Minced garlic: You can use jarred minced garlic, but freshly minced tastes best.
- To season: Kosher salt, black pepper, and dried thyme.
Variations
- Cook the cauliflower florets in ghee instead of olive oil.
- Use thinly sliced garlic cloves instead of mincing the garlic.
- Add more spices, such as ground cumin and onion powder. You can add a generous pinch of each additional spice.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Trim the cauliflower, wash it, and cut it into bite-size pieces. Use the microwave to quickly steam the cauliflower (microwave cauliflower is awesome, by the way).
After steaming, 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. Serve it immediately.
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.
Recipe FAQs
Yes, but then you'll need to cook the cauliflower low and slow over medium or medium-low heat until it's tender-crisp. You'll also need to add a splash of water to the pan midway through cooking.
Yes, but fresh tastes better.
Yes! I often do. It makes life easy. Since these tend to come in different sizes, chop the biggest ones so they are all about the same size.
Serving Suggestions
Sauteed cauliflower pairs with everything. It's a truly versatile side dish. I often serve it alongside simply baked chicken breasts. It's also good with oven chicken kabobs, grilled salmon, and baked pork chops.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven.
I like them cold, too! Sometimes, I add them cold to a salad the next day for my lunch. You can also freeze the cooled leftovers in a freezer-safe container for up to three months.
More Cauliflower Recipes
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Recipe Card
Sauteed Cauliflower Recipe
Video
Ingredients
- 1 small head cauliflower - 1 pound after trimming
- 2 tablespoons olive oil
- 1 tablespoon fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
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
- 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. I like them cold, too! Sometimes, I add them cold to a salad the next day for my lunch. You can also freeze the cooled leftovers in a freezer-safe container for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Patrice says
Fabulous vegetable dish served with a chicken and feta cheeseburger. I used fresh oregano to enhance the flavor. My husband and I were very delighted with results. Highly recommend.
Vered DeLeeuw says
Your dinner sounds delicious, Patrice! Thank you very much for the comment.