Easy Sautéed Cauliflower

A spoon picking up sautéed cauliflower to serve.

Pan sautéed cauliflower with garlic is a great side dish for any time!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 125kcal

Author Katie G.

Ingredients

1 head cauliflower (about 4 cups)
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 garlic cloves minced
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Break down the cauliflower and cut it into florets 1/4-inch thick.
Heat the olive oil and butter together in a large skillet set over medium heat. Once hot, add the cauliflower and let them brown, stirring occasionally, for 5 to 8 minutes until golden brown and crisp-tender.
Lower the heat to medium low, add 1/4 cup of water to the pan and cover for 3 to 5 minutes to simmer. Remove the lid and cook until the water is evaporated. (You can skip this step completely if you prefer a crunchier texture. The water helps steam the cauliflower to soften them a bit.)
Stir in the garlic. Saute for 30 seconds, until fragrant, seasoning with salt and pepper to taste.
Remove the skillet from the heat and transfer the cauliflower to a serving dish.

Notes

STORAGE: You can store leftover cauliflower in a sealed container in the refrigerator for up to 3 days. To reheat, preheat your oven to 325 degrees Fahrenheit then cook in the oven for 10 minutes or until warm. Alternatively, you can reheat in the microwave.

Nutrition