This one-pan sautéed cauliflower is an easy, flavor-packed side dish for practically any meal.
If you’re looking for a simple cauliflower side dish you can make in under 30 minutes, this lemony sautéed cauliflower with capers is your new best friend. This is my go-to way of preparing cauliflower since it doesn’t require any boiling, steaming, or microwaving; you really only need just one pan!
Ingredient Notes + Substitutions
- Cauliflower: I recommend buying a whole head, instead of bagged pre-chopped cauli, since it stays fresher longer. It’s also cheaper.
- Garlic: Cauliflower loves garlic. The more, the merrier.
- Chili Flakes: Lend a little heat. Totally optional here, though.
- Capers: These salty marinated berries add so much flavor to this dish, giving it a Mediterranean vibe. If you’re not a fan, sub with chopped kalamata olives.
- Lemon Zest and Juice: Be sure to zest the lemon first, then juice it.
- Parsley: Adds freshness to this cauliflower. You can also use cilantro, basil, or mint. (Do not substitute with dried.)
How to Make Sautéed Cauliflower
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Steam the Cauliflower
Put the chopped cauliflower in a large high-sided skillet and add 1/2 cup water. Cover with a lid and steam for around 10 minutes (this step softens the cauliflower). If you don’t have a lid, cover the skillet with a sheet pan.
Step 2: Brown the Cauliflower
When all the water’s gone, add oil to the pan, and cook the cauliflower uncovered until it’s golden all over, stirring occasionally, about 8 more minutes.
Step 3: Finish the Cauliflower
When the cauli is browned, add the garlic and chili flakes, and cook for 30 seconds. Then stir in all the other flavorings and turn the heat off.
How to Serve This Sautéed Cauliflower
Try this vegan pan-fried cauliflower as a side dish for Italian tomato tofu, warm lentil salad, or virtually any pasta. It’s also perfect in a grain bowl.
More Cauliflower Recipes…
- Roasted Cauliflower-Chickpea Quinoa Bowls
- Cauliflower Potato Leek Soup
- Red Lentil Dal with Cauliflower
- Cauliflower Pot Pie
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Sautéed Cauliflower
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This lemony sautéed cauliflower is an easy, flavor-packed side dish for practically any meal.
Ingredients
- 1 small head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 medium garlic cloves, minced
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons drained capers
- 2 tablespoons minced parsley
- Zest of 1/2 lemon
- 2 tablespoons lemon juice (from about 1/2 lemon)
Instructions
- Place the cauliflower in a large skillet over medium heat and add 1/2 cup water. Cover with a lid and cook until the cauliflower is starting to soften and turn slightly translucent, about 8 minutes. Then uncover and let all the water evaporate for about 2 minutes more.
- When the water is gone, add 2 tablespoons oil, 1/4 teaspoon salt, and pepper. Toss to coat and cook uncovered, stirring occasionally, until the cauliflower is softened and browned in places, 6 to 8 minutes.
- Stir in 3 minced garlic cloves and 1/2 teaspoon chili flakes, and cook for 30 seconds.
- Lastly, stir in 2 tablespoons each capers and parsley, and the zest and juice of 1/2 lemon. Turn the heat off.
- Transfer the cauliflower to a serving platter. Serve warm.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 80
- Fat: 7.1 g
- Carbohydrates: 3.5 g
- Fiber: 1.7 g
- Protein: 1.3 g
Ayesha Siddiqua says
Thank you. This was delicious
Alexandra Shytsman says
Glad you liked it, Ayesha! Thank you for taking the time to leave a review 🙂
Susie says
You really elevated cauliflower. This is better than steamed or sautéed. I had a bowl of it before my husband was ready to eat. After he tried it he said: “This is all you have left huh?”
Thank you!
Alexandra Shytsman says
Haha! I’m so glad you liked this recipe, Susie. Thank you for taking the time to leave a review 🙂