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Sauteed Cauliflower with Tuna, Capers and Herbs

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.57 out of 5)
  • Author: Alexandra Shytsman
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 side dish servings 1x
  • Category: Side Dish
  • Cuisine: Italian


This sautéed cauliflower is the perfect side dish for your next summertime get-together.


  • 1 1/2 tablespoons extra virgin olive oil
  • Pinch of hot red pepper flakes
  • 1 small head cauliflower, cut into florets and sliced into bite-size pieces
  • Sea salt + freshly ground black pepper
  • 2 tablespoons water
  • 3 medium garlic cloves, thinly sliced
  • One 3-ounce bottle non-pareil capers, drained
  • One 3-ounce can of tuna packed in olive oil (I use Cento brand), drained
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped basil or parsley (or mixture of both)


  1. In a large saute pan, heat olive oil over medium heat. Add red pepper flakes and cook for 30 seconds. Add cauliflower, season with pinches of salt and pepper, and toss to coat cauliflower in oil. Cook for 3-5 minutes, tossing occasionally, until cauliflower starts to brown.
  2. Add water to pan and allow cauliflower to steam until most of the water evaporates, about 3 minutes.
  3. Add garlic, capers, tuna and lemon juice and stir to thoroughly combine. Turn heat off and stir in herbs. Transfer cauliflower to a serving platter and garnish with extra herbs and red pepper flakes, if desired. Serve hot or warm.


  • Serving Size: 1/4 of the recipe
  • Calories: 107
  • Carbohydrates: 3.5 g
  • Fiber: 1.7 g
  • Protein: 6.3 g

Keywords: cauliflower, tuna, capers, lemon, side dish

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