Updated: Mar 12
While I usually roast or basket-grill cauliflower, this method of sautéing helps to char the cauliflower and is a slightly quicker option.
½ head of large cauliflower, cut in bite-sized florets
1–2 tablespoons olive oil
1–2 garlic cloves, minced
2 teaspoons oregano
¼–½ teaspoon chili flakes
½ cup chicken or vegetable stock or water
Salt and pepper to taste
Over medium high heat, warm oil with garlic, oregano and chili flakes, in a sauté pan (a ceramic or heavy-bottom non-stick works very well for this method).
Allow spices and garlic to infuse oil for 2 minutes. If oil begins to get too hot, remove pan from heat or lower heat to allow to cool slightly.
Add cauliflower pieces so that if any oil splatters, it will splatter away from you.
Stir cauliflower into mixture so they are well coated, continue to mix for about 5 minutes until you get little charred bits.
Lower heat to medium, pour in stock, mix well.
Once the liquid begins to bubble, lower heat to medium low and cover.
Continue to simmer covered on medium low heat for about 5 minutes or until cauliflower is at desired texture.
Serve warm and spoon remaining liquid over cooked cauliflower.