Seasoned Cauliflower Saute Recipes

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SAUTEED CAULIFLOWER



Sauteed Cauliflower image

Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.

Provided by Andtototoo

Categories     Cauliflower

Time 35m

Yield 3 serving(s)

Number Of Ingredients 3

1 cauliflower
olive oil, as needed
salt, as needed

Steps:

  • Remove the base of the stem of the cauliflower with a sharp knife.
  • From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
  • Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
  • Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
  • Fry the cauliflower until brown on the second side, adding more olive oil if needed.
  • At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
  • Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
  • Sprinkle with salt.
  • Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.

SAUTEED CAULIFLOWER DELIGHT



Sauteed Cauliflower Delight image

Unique and tasty recipe.

Provided by L.M. Black

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
1 red onion, chopped
1 head cauliflower, cut into florets
1 cup cherry tomatoes, halved, or more to taste
2 tablespoons raisins
1 teaspoon white sugar
1 clove garlic, minced
1 teaspoon dried parsley
¼ teaspoon red pepper flakes
1 tablespoon fresh lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
  • Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 1.9 g, Sodium 49.2 mg, Sugar 8.8 g

CAULIFLOWER SAUTE WITH INDIAN SEASONINGS



Cauliflower Saute with Indian Seasonings image

The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 8

1 teaspoon cumin seeds
1 tablespoon vegetable oil
1 teaspoon brown mustard seeds
1 large jalapeno or hot green chile pepper, seeds removed, minced, plus 1 small jalapeno or green chile pepper, thinly sliced, for garnish
10 ounces cauliflower florets, cut into 1/4-inch slices
1/4 cup chopped fresh cilantro, plus leaves for garnish
3 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Steps:

  • Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
  • Heat the oil in a large saute pan over medium-low heat. When oil is hot, add the mustard and cumin seeds; after a few seconds the seeds will pop. Immediately add the chiles and the sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
  • Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.

SEASONED CAULIFLOWER SAUTE



Seasoned Cauliflower Saute image

The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

1 teaspoon cumin seeds
1 tablespoon vegetable oil
1 teaspoon brown mustard seeds
1 large jalapeno or hot green chile pepper, seeds removed, minced, plus 1 small jalapeno or green chile pepper, thinly sliced, for garnish
10 ounces cauliflower florets, cut into 1/4-inch slices
1/4 cup chopped fresh cilantro, plus leaves for garnish
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper

Steps:

  • Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
  • Heat oil in a large saute pan over medium-low heat. When oil is hot, add mustard and cumin seeds; after a few seconds seeds will pop. Immediately add chiles and sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
  • Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.

SEASONED ROASTED CAULIFLOWER



Seasoned Roasted Cauliflower image

Seasoned roasted cauliflower makes a great side to any meal.

Provided by Stefanie

Categories     Cauliflower Side Dishes

Time 40m

Yield 4

Number Of Ingredients 8

1 head cauliflower, cut into florets
¼ cup olive oil
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
  • Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 9.2 g, Fat 13.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 46.6 mg, Sugar 3.9 g

SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS



Sautéed Cauliflower with Browned Bread Crumbs image

Hot mustard seasoned bread crumbs are a timeless way to liven up cooked cauliflower. A side dish ready in merely 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

1 teaspoon salt
1 medium head cauliflower (about 2 lb), trimmed and cut into florets
4 tablespoons butter
1 tablespoon Dijon mustard
2 cups soft bread crumbs (about 3 slices bread)
2 tablespoons olive oil

Steps:

  • In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
  • In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
  • In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.

Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

CAULIFLOWER SAUTEED WITH SPICES



Cauliflower Sauteed With Spices image

I got this recipe from Vancouver's author/chef/firefighter David Veljacic. This recipe has an East Indian flair that is quite enjoyable...definately a different way to prepare cauliflower. Prepare everything before hand for that last minute cooking.

Provided by Abby Girl

Categories     Cauliflower

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 large cauliflower, cleaned and cut into medium florets
2 tablespoons butter
1 tablespoon olive oil
1/2 tablespoon ginger, finely grated
1 large garlic, thinly sliced
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

  • Heat the butter and olive oil in a medium skilllet. Saute the ginger and garlic over medium heat for 2 minutes. Add the turmeric and saute until the mixture turns to bright yellow.
  • Add the cauliflower and shake and stir, making sure to coat all the florets.
  • Stir in the coriander, cumin, paprika, mustard, pepper and salt. Sprinkle with 2 T of water and cover with a tight fitting lid. Add more water if needed.
  • When the steam has built, reduce the heat and simmer for 3 minutes. Remove the lid and saute until all the moisture has evaporated.

Nutrition Facts : Calories 143.2, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 396.4, Carbohydrate 12.8, Fiber 5.7, Sugar 5.2, Protein 4.6

OLD BAY CAULIFLOWER



Old Bay Cauliflower image

Ready in 10 minutes, this bowl of veggies has three ingredients and a whole lot of flavor. It's the perfect cauliflower side dish. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 3

1 package (16 ounces) frozen cauliflower
1 to 2 tablespoons butter, melted
1 to 2 teaspoons seafood seasoning

Steps:

  • Prepare cauliflower according to package directions; drain. Drizzle with butter; sprinkle with seafood seasoning.

Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges

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