Description
Steamed first, then quickly cooked in olive oil, this sauteed cauliflower recipe is delicious and easy to make.
Ingredients
Scale
1 small head cauliflower – 1 pound after trimming
2 tablespoons olive oil
1 tablespoon fresh garlic – minced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
Instructions
- 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.
Notes
- In the first step, when you microwave-steam the florets, you shouldn’t overcook them. Overcooking them 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 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 my lunch. You can also freeze the cooled leftovers in a freezer-safe container for up to three months.
Nutrition
- Serving Size: 0.25 recipe
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g