Cauliflower in the pan is a tasty and healthy side dish, particularly suitable for those who do not like this vegetable: an alternative recipe to the usual boiling, simple and tasty, to be prepared in a short time. In this version, in fact, cauliflower does not have to be boiled first: it is sautéed for a few minutes and then steamed directly in a pan, in order to preserve all its nutrients, and finally it is flavored with pitted olives and dried tomatoes. Cauliflower in the pan is a light dish that can accompany second courses of meat and fish, becoming a healthy and complete meal: or you can propose it as a vegetarian side dish, accompanying it with a portion of legumes.
Remove the outer leaves of the cauliflower(1).
Turn the cauliflower upside down, remove the main stalk and, using a knife, detach the florets so that they are all the same size and not excessively large (2).
Put a spoonful of oil in a large non-stick pan and heat it: brown a clove of garlic cut in half. Then lay the florets in a single homogeneous layer (3) and put on a high flame. Let brown them by stirring occasionally. Add 1-2 glass of water, add salt and lower the heat; then put the lid on leaving a vent.
Cook until the cauliflower is soft: at this point add a handful of pitted olives and dried tomatoes, a splash of pepper and one of oregano. Season for a few minutes and serve.
You can enrich this recipe as you prefer: for example you can sauté the cauliflower with some onions, carrots and celery cut into chunks. You can add aromatic herbs such as rosemary, thyme or chives, according to your tastes, or add spices like curry and turmeric, which go well with the delicate flavor of cauliflower. Finally, if you prefer a more rustic taste, you can add chopped bacon before cooking the cauliflower.
If you love these precious winter vegetables, here are the best cauliflower recipes to try.
You can preserve the cauliflower.