Steamed first, then quickly cooked in olive oil and spices, this simple weeknight sautéed cauliflower recipe is delicious and easy to make.
This flavorful cauliflower recipe has become one of my favorite weeknight side dishes. It's a simple and delicious dish my entire family enjoys. It's ready in about 20 minutes, pairs well with countless meals, and the leftovers are great, too, whether reheated or enjoyed cold, antipasti-style.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh cauliflower: I use a small head of cauliflower in this recipe. You can use frozen cauliflower.
- Olive oil: You can cook the cauliflower florets in ghee instead of olive oil.
- Minced garlic: Use thinly sliced garlic cloves instead of mincing the garlic.
- To season: Kosher salt, black pepper, and dried thyme. Sometimes, I add a generous pinch of onion powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Trim the cauliflower, wash it, and cut it into bite-size pieces. Microwave the cauliflower.
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.
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.
Patrice
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Recipe Tips
- In the first step, when you microwave the florets, you shouldn't overcook them. Overcooking 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.
- I often use bagged cauliflower florets. It makes life easy. Since these tend to come in different sizes, I chop the biggest ones so they are all about the same size.
- You can skip pre-steaming the cauliflower in the microwave, but then you'll need to cook it 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.
- Storage tips: 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 lunch. You can also freeze the cooled leftovers in a freezer-safe container for up to three months.
Serving Suggestions
I usually serve sautéed cauliflower with simple everyday main dishes like any of the following:
Recipe Card
Quick Weeknight Sautéed 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 the florets, you shouldn't overcook them. Overcooking 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 skip pre-steaming the cauliflower in the microwave, but then you'll need to cook it 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.
- 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 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.