Cauliflower Sautee

6 Servings

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1. In a small pot, cook cauliflower in 1 cup boiling water for 8 minutes. Drain and set aside.

2. In a large frying pan, add oil, onion and garlic. Cook over medium high heat for 3 minutes

or until onion is tender. Stir often.

3. Add cooked cauliflower, snap peas, red pepper, mushrooms and salt.

4. Cook for 5 minutes on medium heat, stir often.

5. Serve and enjoy!

6. Refrigerate leftovers.


For the best buy, choose cauliflower that is firm and heavy with a white and creamy color. To prepare cauliflower, wash and trim florets from stalks. To keep fresh, store in the refrigerator, unwashed in a plastic bag for up to 1 week.


4 cups cauliflower florets

2 teaspoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 package (8 ounces) frozen sugar snap peas (or 1 cup fresh)

1 red pepper, cut into strips

1 cup sliced mushrooms

1/4 teaspoon salt (optional)


Cutting board, Medium bowl, Measuring spoons and cups, Mixing spoon, Sharp knife, Small pot, Large frying pan

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