I’ve been making this sautéed cauliflower recipe several times a month lately. It’s incredibly easy to put together, my boys love it, and you can pull the pieces right out of the pot.
If you’ve been reading this blog for a while, you know that I’m a long-time fan of simple, satisfying, and downright delicious side dishes that you can throw together on a busy night. Side dishes like sautéed broccoli and asparagus often appear in my meal plans.
sautéed cauliflower
And what about this cauliflower? Hearty, cheesy, and just plain easy to make, it’s exactly what it sounds like. From start to finish, all food preparation and cooking can be completed in less than 30 minutes with minimal fuss.
I also love the contrast of textures in this dish. The cheesy cauliflower and crispy bread crumbs go well together. One of my sons, who normally lashes out at dishes with cauliflower, kept coming back for seconds.
Ingredients and Substitutes
Cauliflower – Cauliflower is the perfect vegetable for making saucy and flavorful dishes. It absorbs plenty of flavor and adds a satisfying crunch that’s irresistible.
Breadcrumbs – I recommend Panko for this. But I’m not that loyal to the breadcrumb brand.
Cheese – You’ll love the nutty flavor that Parmesan cheese brings.
Butter – I only use salted butter in my recipes unless otherwise specified.
Salt & Pepper – Kosher salt and freshly ground black pepper. everytime
Notes on equipment
Oven-safe skillet – I use this heavy-duty 12-inch steel skillet almost every day. No matter what I cook, this is a total champ. Oven and broiler safe up to 800°F. Gyuto Cutting board Microplane or cheese grater
How to make sautéed cauliflower
Prepare the ingredients – Before I start cooking, I usually chop the parmesan cheese into small pieces and store it in the fridge for later use. At this stage, also chop the cauliflower.
Melt the butter – Melt 1 tablespoon of the butter in a large oven-safe skillet over medium-high heat.
Add the breadcrumbs – Once the butter has melted, add the breadcrumbs to the butter and stir quickly to coat.
Saute – Toast the breadcrumbs in a skillet for about 2 minutes, until golden brown.
Storing the bread crumbs – Once the bread crumbs are browned, remove them from the heat to a plate and let them cool immediately before they get too brown. Even after you put it on the plate, the heat will be transmitted and it will brown for a while. Let’s put that aside.
Boil the cauliflower – Return the pot to the stove over medium-low heat and add the cauliflower to the pot along with 2 tablespoons of water. Cover the pot and cook the cauliflower for about 5 minutes. Then, open the lid of the pot, increase the heat to medium and continue cooking until the remaining water evaporates.
Add the butter again – At this point, add the remaining tablespoon of butter to the pan and let it melt completely.
Cook – Cook the cauliflower until brown, stirring frequently. It should be fork-tender, but still crispy enough. Typically this should take about 8-10 minutes.
Season – Season the cauliflower generously with salt and pepper at this point.
Cheese Topping – Sprinkle shredded Parmesan cheese over the cauliflower, cover the skillet and turn off the heat. Let stand until cheese melts.
To serve – Once the cheese has melted, top with toasted breadcrumbs and serve immediately.
expert tips
The key is to add the breadcrumbs to the melted butter in the frying pan and quickly mix them to coat them with the butter. That said, don’t rush to toast the crumbs themselves. It’s easy to make the crumbs black instead of brown. As it darkens, it loses its nutty flavor and tastes bitter. I usually fry the breadcrumbs for about 2 minutes, but depending on how quickly you want them to brown in the pan, you may want to lower the heat a little and cook them a little longer.
Chop the cauliflower – As you prepare everything, take your time and carefully cut the cauliflower into uniform 1- to 1-1/2-inch pieces. This will ensure that the pieces are cooked and browned evenly.
Browning the cauliflower – Similarly, cauliflower usually takes 8 to 10 minutes to cook in a skillet. However, your mileage may vary. The goal is for the cauliflower to be evenly golden and al dente.
When to add the cheese – In relation to your goal of an al dente texture, add Parmesan to the pan when the cauliflower is fork-tender but still crisp. Even after turning off the heat, continue steaming for a while until the cheese melts.
offer suggestions
This cauliflower pairs well with skillet pork chops, baked Italian chicken, or rice pilaf. Great with Cajun steak or Brussels sprout salad.
Preemption and storage
Make ahead: We do not recommend making this dish ahead of time. Reheating will cause the breadcrumbs and cauliflower to lose their crispiness.
To store: Store leftovers in an airtight container in the refrigerator.
How to reheat: I usually reheat the cauliflower in the microwave in a microwave-safe dish.
See more cauliflower recipes
FAQ
We recommend stirring every 1-2 minutes while keeping an eye on the cauliflower. A general guideline when cooking vegetables on the stove is to turn them as often as necessary to get a nice browning on as many sides as possible.
If the cauliflower isn’t fully cooked yet but is sticking to the pan, you may not have added enough butter to the pan after you opened the lid, or you may have forgotten to turn the stove down to medium-low while cooking.
When cooking vegetables in a frying pan, I often use a fork to check for doneness. The consistency should be al dente, slightly soft but firm enough to still have some crunch.
Melt 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Add the bread crumbs and mix quickly to coat everything. Sauté, stirring frequently, until toasted, about 2 minutes. Remove from heat and transfer to a plate to cool.
Return the pot to the stove and heat over medium-low heat. Add the cauliflower to the pot along with 2 tablespoons of water. Cover and simmer on low heat for about 5 minutes. Remove the lid and increase the heat to medium to evaporate the water.
Add remaining 1 tablespoon butter to skillet and let melt. Continue to cook the cauliflower, stirring frequently, until golden brown, about 8 to 10 minutes. Season generously with salt and pepper.
When the cauliflower is fork-tender but still crisp, sprinkle with Parmesan cheese. Cover and turn off the heat. Once the cheese has melted, top with toasted breadcrumbs. Serve hot.
calorie: 131 kcal | carbohydrates: 11 g | protein: 6 g | fat: 8 g | Saturated fat: 5 g | Polyunsaturated fats: 0.4 g | Monounsaturated fats: 2 g | Trans fat: 0.2 g | cholesterol: 19 mg | sodium: 1097 mg | potassium: 452 mg | fiber: 3 g | sugar: 3 g | Vitamin A: 226 IU | Vitamin C: 69 mg | calcium: 119 mg | iron: 1 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
