Sautéed Cauliflower and Tomatoes

1
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
6
Difficulty
Easy
If your kids turn their noses up at steamed cauliflower, try it this way. The sweet grape tomatoes balance the strong flavor of this heart-healthy vegetable.

Ingredients

olive oil

4 tsp, extra-virgin, divided

uncooked cauliflower

8 cup(s), fresh, florets

water

¼ cup(s)

grape tomatoes

2 cup(s), halved

minced garlic

1 Tbsp

kosher salt

¾ tsp

black pepper

½ tsp, freshly ground

Instructions

  1. In a large, deep, 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally and adding a tablespoon or two of water if needed, until cauliflower is golden in spots and almost tender, about 6 to 8 minutes.
  2. Add remaining 2 teaspoons oil, tomatoes, garlic, salt and pepper; cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes. Yields about 1 cup per serving.

Notes

If you prefer your vegetables really browned, consider roasting this recipe instead.

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