Sautéed Cauliflower Recipe
Prep time
Cook time
Total time
I love sautéed veggies because you can finish them with other ingredients to add such great flavor (whether garlic, chili flakes, lemon zest, or poppy seeds, as in this recipe). I used to blanch and drain my vegetables before transferring them to a pan to sauté and then it dawned on me there was a easier, tastier way – something I'd been doing to cook pan-fried gyoza for years. Read on!
Recipe type: Side
Serves: 4
  • 1 head cauliflower, cut into florets, the larger florets cut in half (be sure to retain the smaller bits)
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 tsp black poppy seeds
  1. Heat Shallot Oil in a skillet over medium-high heat until shimmering.
  2. Sauté cauliflower, including the small bits, turning occasionally until edges are browned, about 5 minutes.
  3. Now add ¼ cup of water to skillet and cover, reducing heat to low. Steam 2-3 minutes until cauliflower is crisp-tender.
  4. Remove cover and turn heat back to medium-high. Continue to sauté, stirring often, until all water has evaporated and you’ve achieved desired tenderness.
  5. Stir in poppy seeds, season with salt and freshly ground pepper and serve.
Recipe by Two Girls Gourmet at