Sautéed Cauliflower
Sautéed cauliflower is easy and full of flavor. This cauliflower saute recipe uses truffle oil and truffle salt to create the best sauteed cauliflower recipe.
Servings: 5
Calories: 110kcal
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.
Video
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
Calories: 110kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 299mg | Fiber: 2g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 1mg