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 flavorful 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. Frozen will not be as good, both in terms of flavor and in terms of texture.
Coconut oil: I love cooking with this delicious oil. You can also use avocado oil, and another tasty option is ghee.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work equally well.
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 the spices you use are fresh! A stale spice can easily ruin a dish. Speaking from experience…
How to make sauteed cauliflower
Scroll down to the recipe card for the detailed instructions. The basic idea? You simply cook fresh cauliflower florets in fragrant, garlic-and-curry-infused coconut oil.
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 for quickly steaming the cauliflower (microwave cauliflower is awesome, by the way).
After steaming, you quickly sauté the cauliflower pieces in seasoned coconut oil (or ghee). This should take a mere five minutes over medium-high heat.
This is a great weekday side dish because it’s ready fast. And the Indian-style seasonings are a truly nice variation.
What to serve with sauteed cauliflower?
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.
More tasty cauliflower recipes
If you too enjoy cauliflower, may I suggest a couple more great recipes? Such as cheesy roasted cauliflower and these wonderfully crispy and flavorful cauliflower pancakes. Both are very flavorful and very easy to make.
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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 Diamond Crystal 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.