Sauteed Cauliflower with Garlic and Tomatoes
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Sauteed cauliflower is an easy side dish recipe that will soon be your favorite way to make cauliflower.
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Cauliflower is a versatile vegetable! There are so many different ways to prepare it. You can turn it into cauliflower rice or buffalo cauliflower bites, but this sauteed cauliflower recipe lets this delicious vegetable shine and be what it’s meant to be – cauliflower.
Why you will love this recipe
- It’s a simple recipe, made with only four ingredients.
- Sauteed cauliflower is versatile, see suggestions for variations below.
Here is what you will need
This is a summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Fresh Small Whole Head of Cauliflower
- Olive Oil
- Fresh Garlic or garlic powder
- Cherry Tomatoes, grape tomatoes or small tomato chopped
How to make sauteed cauliflower
Prepare the ingredients: remove the outer leaves of the cauliflower and cut the head into slices, remove the stems and break the cauliflower apart into smaller pieces. Rinse the cauliflower pieces under cold water and pat them dry.
Rinse the cherry tomatoes and slice them in half, chop the garlic, and heat the olive oil in a skillet over medium-high heat.
STEP 1: Once the skillet is hot, add the cauliflower pieces and sear them for a few minutes until the underside begins to turn golden brown and flip them over.
STEP 2: Continue to cook the cauliflower until both sides are golden brown in color. Reduce to medium heat and add the garlic and toss it in the skillet
STEP 3. Add the tomatoes to the skillet and toss them around until they begin to soften.
Short-cut tip! Save some time and pre-cut cauliflower florets, in your produce section and slice them in half.
Recipe variations
This recipe is so versatile! You can change up the flavor by adding any combination of ingredients, here are some suggestions:
Add more vegetables – add sliced mushrooms, bell peppers, or sun-dried tomatoes to the cauliflower at the end of the cooking process.
Make it spicy– sprinkle the cauliflower with a teaspoon or two of red pepper flakes just before serving
Add cheese – Add a few tablespoons of freshly shredded parmesan cheese.
Add breadcrumbs – Toss in a handful of toasted breadcrumbs just before serving.
Lemon and herb – Add a few teaspoons of fresh lemon juice and a few sprigs of fresh herbs such as chopped dill, parsley, oregano or cilantro just before serving.
Olives – add 1/4 to a half cup of sliced olives to the cauliflower just before serving.
Serving suggestions
Serve this delicious side dish with chicken savoy, grilled chicken, pork chops or shrimp. You can also enjoy this as a light vegetarian entree.
How to store leftovers
Store leftover sauteed cauliflower in the refrigerator for up to three days in an airtight container. Reheat leftover sauteed cauliflower in the oven, microwave, or enjoy it cold.
Tips
- Slice the cauliflower so that the ends are flat, which will help to brown the edges.
- Make sure the cauliflower is completely dry before adding it to the hot skillet, this will also help to brown the edges of the cauliflower and keep it from becoming mushy.
- Spread the cauliflower out in the skillet leaving room between pieces so that the cauliflower doesn’t steam.
Recipe Questions
No, do not cover the skillet! The texture of the cauliflower in this recipe will be crisp-tender. Covering the skillet will make the cauliflower turn soft and mushy.
No, you don’t need to boil the cauliflower before sauteeing it unless you prefer a softer textured cauliflower. If you prefer a softer texture, you can add the cut cauliflower to boiling water for two to three minutes, remove, drain and rinse in cold water then dry it completely.
For the best results, opt for fresh cauliflower instead of frozen. Fresh cauliflower will give you those delicious caramelized edges which might be harder to achieve with frozen due to its higher moisture content. If you decide to use frozen, make sure to remove as much moisture as possible.
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Find process photos and variations in the blog post:
Sauteed cauliflowerIngredients
- 1 tablespoon olive oil
- 1 Small to head of cauliflower sliced into chunks
- 2 cloves chopped garlic
- 1 cup cherry tomatoes sliced in half
Instructions
- Prepare the ingredients: Slice the cauliflower into slices about a 1/4 inch thick, and break the slices into evenly sized pieces. Chop the garlic and slice the cherry tomatoes in half.
- Heat olive oil in a heavy skillet over medium-high heat. Once the skillet is hot add the cauliflower pieces and sear them for a few minutes until the underside begins to turn golden brown.
- Flip the slices over and continue to cook the cauliflower until both sides are golden brown in color. Reduce the heat to medium heat and add the garlic; toss it in the skillet.
- Add the tomatoes and toss them around for a minute until they begin to soften.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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So tasty and simple…I added onions and peppers to the mixture and served it with feta cheese.
Thank you! I like the addition of feta cheese!