1/2 Photos of Sauteed Cauliflower
Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.
My Private Note
- 1Remove the base of the stem of the cauliflower with a sharp knife.
- 2From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
- 3Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
- 4Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
- 5Fry the cauliflower until brown on the second side, adding more olive oil if needed.
- 6At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
- 7Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
- 8Sprinkle with salt.
- 9Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.
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Nutritional Facts for Sauteed Cauliflower
Serving Size: 1 (196 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 47.9
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 57.5 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 4.7 g
- Sugars 4.6 g
- Protein 3.8 g