Sautéed cauliflower and tomatoes
SmartPoints® value per serving
If your kids turn their noses up at steamed cauliflower, try it this way. Cooking the cauliflower and pairing it with the sweet sauteed tomatoes totally changes the strong flavor of the often maligned vegetable to one that is tender, mildly sweet and slightly nutty. This dish is incredibly clean with only two ingredients that are not pantry staples. Ready in about 20 minutes, this is a great side for grilled flank steak, roasted pork tenderloin or chicken. Elevate this dish for a more adult dinner by stirring in some fresh mint after the dish is cooked and pairing it with a mild flakey white fish such as grouper or cod.
4 tsp, extra-virgin, divided
8 cup(s), fresh, florets
2 cup(s), halved
½ tsp, freshly ground
- 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.
- 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.
If you prefer your vegetables really browned, consider roasting this recipe instead.