Sautéed cauliflower is easy and full of flavor. This cauliflower sauté recipe uses truffle oil and truffle salt to create the best sauteed cauliflower recipe.
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 sauteing cauliflower. 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.
Why You Will Love This Recipe
- Quick and simple to make.
- Easily customized with a variety of options.
- Make ahead a large batch of sauteed cauliflower, store it in the fridge, and enjoy it throughout the week.
- Picky eaters will enjoy the mild flavor and tender texture.
Sauteed Cauliflower Ingredients
You'll only need a few ingredients to make this recipe. Sauteing cauliflower could not be easier. You'll find everything you need at your local grocery store, even the truffle oil and salt.
- Fresh Cauliflower Florets - Use broccoli instead or combine the two, onions, brussels sprouts, bell peppers, zucchinis, or eggplants work as well.
- Olive Oil - Use a different vegetable oil instead.
- Truffle Oil - If you don't have olive or truffle oil, any oil will work.
- Truffle Salt - Use regular table salt instead.
- Fresh Rosemary - Use thyme, basil, oregano, cilantro or dill instead.
- Lemon Zest - If you don't have lemon zest, add a splash of lemon juice.
- Red Pepper Flakes - Omit the red pepper flakes if you don't like added heat.
- Grated Parmesan - Add a sprinkling of cheese immediately after taking your dish off the heat for a slightly salty and nutty taste that complements the cauliflower perfectly.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
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.
- Bacon - Add crumbled bacon for a smoky flavor.
- Spinach or Kale - Add baby spinach or baby kale when about to remove from heat.
- Add Crunch - Add a sprinkling of pine nuts or sunflower seeds.
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: Sauteing cauliflower
Add the cauliflower to a frying pan on medium heat and sauté for 10 minutes. Remove and toss with parsley. Enjoy!
Hint: Keep in mind that vegetables have different cooking times. Most sautéed vegetables can be cooked in about 10 to 15 minutes, depending on their size. Cook until fork-tender and golden brown but not overcooked or mushy.
If you love recipes like this, you may also enjoy our Healthy Sauteed Spinach and Carrots, Maple Bacon Brussel Sprouts, Mediterranean Roasted Vegetables or Sweet Balsamic Green Bean Saute.
Storage
Refrigerator: Place in an airtight container in the refrigerator for 3 to 5 days.
You can enjoy cold as a salad base or topping.
Reheat
When it's time to enjoy your sauteed cauliflower leftovers, you can reheat in a few different ways:
Microwave: Place the cauliflower in a microwave-safe dish, cover and microwave on high for 1-2 minutes, or until heated thoroughly.
Oven: Preheat your oven to 350°F (175°C), spread the cauliflower evenly on a parchment-lined baking sheet, and bake for 10-15 minutes, or until heated through.
Stovetop: Add a couple tablespoons of water or oil to a non-stick skillet, heat over medium heat, then add the cauliflower and cook for 3-5 minutes, stirring occasionally, until heated through.
Remember to keep an eye on the cauliflower as it reheats to avoid overcooking.
Make Ahead: Cook a large batch of sauteed cauliflower, store it in the fridge, and enjoy it throughout the week if desired.
What to Serve with Sauteed Cauliflower
Sauteed cauliflower pairs well with a wide range of proteins like fish, lamb, pork, beef, and chicken. You can also serve it as a hot or cold side dish or on top of a green salad.
Tips
Even a recipe as easy as this one has its little secrets that make it better. I'm sharing those with you below.
- Don't skimp on the ice in your ice water bath. The water should be as cold as possible to stop the cooking process.
- Be gentle when mixing your cauliflower with the oils and spices so you don't break it up.
- Stir your cauliflower regularly to prevent burning and ensure even cooking.
FAQ
Do you have questions about sauteed cauliflower? Here are some of the most commonly asked questions about this cauliflower saute recipe.
Yes, rinse the cauliflower under cold water to remove any dirt or insects. You can also soak it in a water-vinegar solution for a few minutes to clean it thoroughly. Remove outer leaves and use a sharp knife to cut away the stem and core. Break the cauliflower head into smaller pieces, or florets, by pulling them apart with your hands or using a knife and pat dry.
Blanching cauliflower before sauteing can help maintain its texture and vibrant color. To blanch, immerse cauliflower florets in boiling water for about 1 minute, then quickly transfer to an ice water bath to stop the cooking process.
You can check if the cauliflower is cooked by inserting a fork or knife into a floret. If it pierces easily, it should be ready. Additionally, the cauliflower should have a golden brown color.
Yes, you can sauté frozen cauliflower. However, it may take longer to cook as the cauliflower thaws and releases moisture. Be prepared to sauté until the cauliflower is tender and any excess water has evaporated.
When selecting fresh cauliflower, look for a head that has tightly packed florets and a creamy white color. The leaves surrounding the cauliflower should be green and crisp, as this indicates freshness. Avoid cauliflower with brown spots or any that appear to have a loose or spongy texture. Also avoid wilted leaves , size doesn't matter
Sautéed Cauliflower Video
More Cauliflower Recipes
Do you like cauliflower? Here some recipes you may also like to try.
Sauteed Cauliflower
Ready to get cooking? Remember that you can print this recipe if you would like.
Sautéed Cauliflower
Equipment
Ingredients
- 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
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
Garnish
- 2 tablespoon parsley fresh chopped
- 2 tablespoon grated parmesan
Instructions
- 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.
Notes
- Don't skimp on the ice in your ice water bath. The water should be as cold as possible to stop the cooking process.
- Be gentle when mixing your cauliflower with the oils and spices so you don't break it up.
- Stir your cauliflower regularly to prevent burning and ensure even cooking.
Nutrition
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