Sautéed Cauliflower



Sautéed cauliflower is a side dish, easy, quick, and above all genuine. To give a lively touch of flavor, we've added chili pepper to the cauliflower, for a versatile and tasty side, the perfect accompaniment to home cooking "musts" like succulent meatballs or maybe a delicious baked sea bream. The longest part of the recipe will be cleaning the cauliflower as we chose a brief cooking time, to leave the cauliflower in the pan with its natural and pleasant crunchiness.

Here are more of our cauliflower recipes:

Cauliflower 4.5 lbs (1.6 kg)
Extra virgin olive oil to taste
Garlic 3 cloves
Fine salt to taste
Black pepper to taste
Dried chili pepper to taste
Thyme 4 sprigs
Rosemary 2 sprigs

How to prepare Sautéed Cauliflower

To prepare the sautéed cauliflower start by cleaning the cauliflower. Remove the outer leaves which you can use to flavor a broth, for example 1. Separate the florets from the core 2, cut the florets into small pieces 3. Rinse under running water.

In a pan pour the oil, garlic, aromatic herbs 4 5, and the cauliflower florets 6.

Season with salt, pepper 7, and dried chili pepper 8, then let it cook over medium heat for about 10-15 minutes, stirring occasionally: the cauliflower should be golden. The cooking time may vary depending on the size of the florets. The sautéed cauliflower is ready to enjoy 9.

How to store

It can be stored in the fridge for 2-3 days.

It can also be frozen once cooked.


If the sautéed cauliflower starts to brown excessively, you can add a bit of water during cooking.

The scraps from cleaning the cauliflower can be used to prepare a vegetable broth.