Description
This Sautéed Cauliflower with Tomatoes is simple, vibrant, and full of Mediterranean flavor. Tender cauliflower florets are lightly caramelized, then tossed with juicy tomatoes, garlic, olive oil, and herbs for a comforting yet fresh side dish.
Ingredients
Scale
For the Sauté
- 1 medium head cauliflower, cut into small florets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 ½ cups cherry tomatoes, halved (or diced fresh tomatoes)
- ½ tsp salt
- ¼ tsp black pepper
Optional Add-Ins
- ½ tsp smoked paprika or paprika
- ¼ tsp chili flakes
- 1 tsp dried oregano or thyme
- 1 tbsp tomato paste (for deeper flavor)
For Garnish
- Fresh parsley or basil
- Lemon wedges
- Extra olive oil drizzle
Instructions
1. Sauté the Cauliflower
- Heat olive oil in a large skillet over medium-high heat.
- Add cauliflower florets in a single layer.
- Cook 8–10 minutes, stirring occasionally, until golden and tender-crisp.
2. Add Garlic & Tomatoes
- Lower heat to medium.
- Add garlic and cook 30 seconds until fragrant.
- Stir in tomatoes, salt, and pepper.
- Cook 5–7 minutes, until tomatoes soften and release their juices.
3. Finish & Serve
- Add optional spices or herbs if using.
- Adjust seasoning to taste.
- Garnish with herbs and a squeeze of lemon before serving.
Notes
- Cut cauliflower evenly for consistent cooking.
- Cherry tomatoes give sweetness; canned diced tomatoes work in a pinch (drained).
- Add chickpeas or white beans to turn this into a light main dish.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Side Dish
- Method: Sautéed / Stovetop
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 140 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg