Sauteed Cauliflower

Cauliflower comes in some interesting colors these days, and if you happen to come across any of these pretty strains, I highly recommend giving them a go. The purple strain is a little sweeter than the white and orange are. I haven’t tried the green yet, but will embrace the opportunity when it arises.


1/2 head each: purple and orange cauliflower (or 1/4 head of each of the 4 different colors, or 1/3 head each of 3 of the colors, depending on what’s available)

Olive oil

Salt (optional)

2 fz (56.5 g) Hot water




Break up the cauliflower into bite-sized pieces. Wash and pat dry.

Heat wide pan on med-high heat, drizzle a bit of olive oil into the pan. The amount will depend on your personal preference and the size of your pan. 2 good swirls around the pan is usually plenty for me, but I prefer a slight dryness, so you might want to use a little more.

Toss cauliflower in pan, making sure all the bits get a bit of oil.

Reduce heat to med-low setting. If the pan gets too hot, the color will fade to an un-tasty brownish tan, and it will taste bitter.

And salt to taste (I don’t use much, just a pinch).

Saute until cauliflower just starts to get soft.

Add hot water to pan. Cover tightly and remove from heat.

Let sit, covered, for 10 – 15 minutes before serving (this is the partial steam portion of the cooking process).

Enjoy as a side dish, or toss with seared tofu cubes for a vegan entree.



Filed under All Recipes, Gluten Free, Sides, Uncategorized, Vegetable-arian

2 responses to “Sauteed Cauliflower

  1. I don’t know if I’ve seen these coloured versions before, but I sure will look for them now. They look awesome in that picture!

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