Sautéed cauliflower with sun-dried tomatoes and basil proves that delicious dishes can also be simple — this recipe uses just 4 ingredients (not counting salt and pepper). It’s a simple side dish that goes with many kinds of meals; see some serving suggestions following.
Oil-cured sun-dried tomatoes make this recipe extra tasty, and you can also use the oil from the jar in place of olive oil to make it extra tasty.
If you prefer to use sun-dried tomatoes that aren’t oil-cured, make sure they’re nice and moist and not dry and leathery. If need be, you can rehydrate them in hot water for a few minutes, then drain.
What to serve with sautéed cauliflower
This simple side dish goes with so many kinds of meals, it’s hard to know where to begin! Think good carb dishes like pastas, rice dishes, potato dishes, casseroles, and the like. Here are just a few suggestions for dishes that this cauliflower dish complements:
- Vegan Pasta and Eggplant Casserole
- Spaghetti a la Puttanesca
- Vegan “Beefy” Pasta Skillet
- Mushroom Barley Wild Rice Pilaf
- Skillet Black Beans with Sweet Potatoes and Tortillas
Ingredients you’ll need
- Cauliflower, 1 medium head
- Sun-dried tomatoes (oil-cured or not, as preferred)
- Extra-virgin olive oil (or use the oil from the dried tomatoes if using oil-cured)
- Fresh basil
- Salt and pepper
Cauliflower love: Cauliflower is related to broccoli, kale, collards greens, Brussels sprouts, and the other cruciferous (brassica) vegetables, and may be even more versatile in the kitchen. It can be transformed into a vegetable “rice,” creamy soups and sauces, a crispy bite, savory stews, and lots more. Simple recipes like this one showcase its mild, delightful flavor.
Recipe adapted from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- 75+ Vegan Cauliflower Recipes
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- 1 medium head cauliflower, cut into bite-sized florets and pieces
- 1 1/2 tablespoons extra-virgin olive oil (or use oil from sun-dried tomatoes if using oil-cured)
- 1/3 cup sliced sun-dried tomatoes, oil-cured or not, as preferred (see Note)
- Salt and freshly ground pepper to taste
- Sliced fresh basil leaves, as desired
- Combine the cauliflower with 1 cup water in a large skillet or stir-fry pan. Cover and steam over medium heat until tender-crisp, about 8 to 10 minutes, stirring occasionally.
- Drain out any water from the pan, then drizzle in the olive oil.
- Turn the heat up to high and cook, stirring constantly until the cauliflower is touched with golden brown spots here and there, about 3 to 4 minutes.
- Stir in the sun-dried tomatoes and cook for a minute or so longer. Season with salt and pepper, then serve.
If not using oil-cured sun-dried tomatoes, make sure they're nice and moist. If need be, plump in hot water for a few minutes.
See lots more plant-forward salads & sides.