This sautéed cauliflower recipe takes this vegetable somewhere you’ve never gone before. This cauliflower sauté recipe is loaded with spicy flavor and a truffle twist!
Cauliflower is one of my favorite vegetables, but I’ve made it so much over the years that it started to feel a little stale. That’s when I decided to get extra fancy with it. I love it and I think you will, too.
Cauliflower Saute Recipe
This recipe for sautéed cauliflower was inspired by my sauteed spinach, carrots, tomatoes and mushrooms recipe on this site and pairs well with this amazing roast beef recipe.
You’ll only need a few ingredients to make this recipe. You’ll find them all easily at your local grocery store, even the truffle oil and salt.
- fresh cauliflower florets
- olive oil
- truffle oil
- truffle salt
- coarse black pepper
- minced garlic
- fresh chopped rosemary
- fresh chopped parsley
- lemon zest
- red pepper flakes
- grated parmesan
See the recipe card at the end of the post for quantities.
Instructions for Sautéed Cauliflower
It only takes a few simple steps to make this recipe. You’ll be in and out of the kitchen in no time!
Step 1: Blanch the Cauliflower
Boil the cauliflower florets for 1 minute, then immediately remove the pot from the heat and use a slotted spoon to transfer the cauliflower to an ice water bath. Drain.
Step 2: Season the Cauliflower
Add the cauliflower, olive oil, truffle oil, truffle salt, pepper, minced garlic, rosemary, lemon zest, and red pepper flakes to a large mixing bowl and mix well.
Step 3: Sauté
Add the cauliflower to a frying pan on medium heat and sauté for 10 minutes. Remove and toss with parsley. Enjoy!
Hint: Don’t skimp on the ice in your ice water bath. The water should be as cold as possible to stop the cooking process.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this cauliflower sauté recipe.
- Your Preferred Oil – If you don’t have olive or truffle oil, any oil will work.
- Lemon Juice – If you don’t have lemon zest, add a splash of lemon juice.
Want to personalize this sautéed cauliflower recipe? Here are some of my tried and true tips for changing up this recipe.
- Brussels Sprouts – Add some for some more color, crunch and flavor
- Mild – Omit the red pepper flakes if you don’t like spicy food.
- Bacon – Add crumbled bacon for a smoky flavor.
If you love recipes like this, you may also enjoy our Slow Cooker Scalloped Alfredo Potatoes and Cauliflower.
You’ll only need a few basic pieces of kitchen equipment to make this recipe.
- Cutting board
- Measuring spoons
- Large mixing bowls
Store this cauliflower in the refrigerator in an air-tight container for 3 to 5 days.
Even a recipe as easy as this one has its little secrets that make it better. I’m sharing those with you below.
- Use a lot of ice in your ice water bath. The colder the water, the better.
- Be gentle when mixing your cauliflower with the oils and spices so you don’t break it up.
Do you have questions about sauteed cauliflower? Here are some of the most commonly asked questions about this cauliflower saute recipe.
You bet you can and it’s so easy too!
After blanching your cauliflower for one minute simply sauté for 10 minutes over medium to medium-high heat.
You can microwave it at 30-second intervals until hot. For crispier cauliflower, bake it in the oven at 350 until heated through.
More Cauliflower Recipes
Do you like cauliflower? Here are some recipes you may also like to try.
- Smoked Cauliflower
- Air Fryer Bang Bang Cauliflower
- Honey Buffalo Cauliflower Bites
- Cheesy Baked Cauliflower
Ready to get cooking? Remember that you can print this recipe if you would like.
- cutting board
- measuring spoons
- large mixing bowls
- 1 pound cauliflower florets fresh
- 2 tablespoon extra virgin olive oil
- 1 tablespoon truffle oil
- 1 teaspoon truffle salt
- 1 teaspoon coarse black pepper
- 2 teaspoon garlic minced
- 1 teaspoon rosemary fresh chopped
- 2 tablespoon parsley fresh chopped
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
- 2 tablespoon grated parmesan
- Get out and measure your ingredients.
- Heat a frying pan over medium heat
- Bring 3 cups of salted water to a boil. Set aside a bowl of ice water. Blanch the cauliflower florets by adding to boiling water for 1 minute.
- Move pan off of the heat source and quickly remove cauliflower with a slotted spoon and add to the ice water.
- Drain cauliflower and add to a large mixing bowl. Combine with olive oil, truffle oil, truffle salt, pepper, minced garlic, rosemary, lemon zest, and red pepper flakes.
- Mix well.
- Pour into the frying pan.
- Sauté for 10 minutes.
- Remove from heat and toss with parsley and grated parmesan. Serve.
- Enjoy every bite.