Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Smoked Salmon Sauce
© Lillys-Table.com Photo of Cauliflower Saute
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Cauliflower Saute

from Spinach Filled Crepes with Smoked Salmon Sauce, the Week of March 20, 2016.
View the next recipe for this meal.

The smaller the cauliflower is chopped the faster it will cook. A drizzle of olive oil, butter or both adds just enough flavor and fat to crisp the edges slightly. Toss this into a main dish or enjoy as its own side.

Ingredients

  • 1 head cauliflower, small or half of a large head
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted, or more olive oil
  • 1 pinch salt

Serving Size: 2 People

Share

 

Preparation Instructions

Wash & dry the cauliflower well. Chop it into pieces that are 1/2 inch or smaller. A food processor can work well for this as well.

Place a skillet over medium heat. Drizzle in the olive oil and butter. Once it is melted add in the cauliflower. Keep it moving in the pan until each piece has been coated and is starting to turn golden.

If you prefer a more tender vegetable, add a splash of water and steam slightly.

Sprinkle the salt on to taste.