Sautéed Cauliflower Recipe
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!
Author: David Potts
Recipe type: Side
- 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
- Heat Shallot Oil in a skillet over medium-high heat until shimmering.
- Sauté cauliflower, including the small bits, turning occasionally until edges are browned, about 5 minutes.
- Now add ¼ cup of water to skillet and cover, reducing heat to low. Steam 2-3 minutes until cauliflower is crisp-tender.
- 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.
- Stir in poppy seeds, season with salt and freshly ground pepper and serve.
Viola – super tasty veggies and only one pan to wash!