There are as many ways to cook cauliflower as there are to cook…well, just about anything. You can roast it, braise it, stir fry it, steam it, and of course you can also saute it, as it is prepared in this recipe. The mustard seeds add the interest in this side dish, crunchy, slightly peppery little seeds which provide flavor and texture.
When you cut the cauliflower into florets, try to keep as much of the stem as possible, trimming of the bottom of the stem. The stem of the vegetables cooks up just as tender and deliciously as the top part, and it shouldn’t go to waste.
Simple Sauteed Cauliflower
If you want to make the simplest and fastest cauliflower side dish ever, just skip the step where you saute the mustard seeds.
Different Kinds of Cauliflower:
There are actually hundreds of varieties of cauliflower available worldwide. It is most commonly available in white, which is what you will see at pretty much every supermarket or grocery store in the U.S. However, you can also find yellow, purple, orange and green cauliflower (also called broccoflower) , especially at well stocked markets and farmers’ markets during peak season which is from fall through mid to late winter, and in some warmer climates the season extends into spring.
Sauteed Cauliflower with Mustard Seeds: A simple cauliflower side, enlivened with the pop of lightly spicy mustard seeds.Tweet This
What to Serve with Sautéed Cauliflower with Mustard Seeds:
- Homemade Chicken Tenders
- Lemon Pepper Chicken
- Vegetarian Black Bean Soup
- Salmon with Polenta and Warm Tomato Vinaigrette
- Lemon Rosemary Chicken Thighs
- Grilled Swordfish
Other Cauliflower Recipes:
- Cauliflower Tots
- Roasted Cauliflower and Chickpea Salad with Tahini Dressing
- Braised Cauliflower with Anchovies and Capers
- Roasted Cauliflower Steaks with Tapenade
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Sautéed Cauliflower with Mustard Seeds
- 3 tablespoons olive oil, divided
- 1 large head cauliflower cut into florets
- Coarse or kosher salt and freshly ground pepper to taste
- ⅔ cup low-sodium chicken or vegetable broth
- 1 tablespoon mustard seeds
- Heat 2 tablespoons of olive oil in a very large skillet over medium high heat. Add the cauliflower, season with salt and pepper, and cook, turning every couple of minutes, for about 8 minutes total, until it is nicely browned in spots all around. Add the broth, turn the heat to medium high, cover the pan, and simmer and for 4 minutes until the cauliflower is tender and the liquid is evaporated. Turn the cooked cauliflower into a shallow serving bowl.
- Add the remaining tablespoon of olive oil to the pan, then add the mustard seeds. Cook for about 2 minutes, until the mustard seeds have colored a bit. Scrape the mixture over the cooked cauliflower.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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