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

More About Cauliflower

How to Select

Look for cauliflower where the heads are tightly packed. Packaged frozen cauliflower is a great option as well.

How to Store

Store in the refrigerator in a perforated plastic bag for 5-10 days. Do not wash before storing and make sure the heads are dry. To freeze: blanch and place in a labeled and dated freezer-grade bag. Frozen broccoli and cauliflower will keep for about a year.

How to Prepare

To cut the cauliflower remove the leaves and turn the cauliflower upside down and cut off the stem where it meets the florets. Cut the florets into equal sized pieces to ensure even cooking. Overcooking cauliflower can lead to the loss of nutrients. Steaming or microwaving cauliflower, instead of boiling it, better preserves the vitamin content. To steam cauliflower, place florets in a steamer basket over 2 inches of water. Cover and steam for 3 to five minutes. If you steam the cauliflower whole, it will take 15-20 minutes to cook