Sautéed cauliflower with curry is a nice variation for weeknight dinners. Steamed first, then quickly sautéed in seasoned coconut oil, it’s delicious and very easy to make.
This cauliflower recipe has become one of my favorite side dishes. It’s a simple and delicious recipe that I make quite often.
Cauliflower is such a versatile vegetable, perfect for a low carb diet. It’s nutritious and delicious. I make it very often 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!
The ingredients you’ll need
You’ll only need a few simple ingredients to make sauteed cauliflower. 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.
Coconut oil: I love cooking with this delicious oil. You can also use avocado oil.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
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: Curry powder and turmeric. Make sure they are fresh! A stale spice can easily ruin a dish.
How to make sauteed cauliflower
Scroll down to the recipe card for the detailed instructions. The basics? You simply cook the cauliflower florets in fragrant, garlic-and-curry-infused coconut oil.
To speed up the cooking process, I first use the microwave for quickly steaming the cauliflower (microwave cauliflower is awesome, by the way).
After steaming, I quickly sauté the curried cauliflower in seasoned coconut oil. It’s a great weekday side dish because it’s ready fast. And the Indian-style seasonings are a nice variation.
What to serve with this side dish?
Since this is an Indian-inspired dish, it goes especially well with oven-baked tandoori chicken or with butter chicken. But when I feel lazy, I simply serve it alongside some simple baked chicken breasts.
What about 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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Sauteed Curried Cauliflower
- 1 small head cauliflower, 1 lb. after trimming
- 2 tablespoons coconut oil
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- Trim and wash the cauliflower. Chop into bite-size pieces.
- Place the cauliflower in a microwave-safe bowl with 1 tablespoon water. Cover tightly with a microwave-safe plate. Microwave on high until just tender, about 5 minutes. Drain.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, salt, pepper, curry powder and turmeric, then add the cauliflower.
- Cook, stirring, until cauliflower is well-coated and browned, about 5 minutes.