Sautéed Cauliflower

Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.


Makes four servings

Preparation time: 10 minutes


  • 2 tbs. extra-virgin olive oil
  • 4 to 5 cups cauliflower florets or slices, with some of the stem intact
  • Salt and freshly ground black pepper to taste

Preheat a pan over medium-high heat, then add the oil and heat for 30 more seconds. Add the cauliflower, taking care not to crowd the pan. Give the pan a quick shake to prevent sticking, then allow the cauliflower to sit still for a few minutes until brown on one side, then turn to brown other side. Season with salt and pepper and serve hot.

Photography by Colin Hayes

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