Quick Weeknight Sautéed Cauliflower Recipe

Quickly cooked in olive oil and spices, this simple weeknight sautéed cauliflower recipe is delicious and easy to make.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 80kcal

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

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.

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.