A recipe so simple it can’t be simpler: cauliflower sautéed in a pan with garlic, oil, and chili. Because garlic, oil, and chili aren’t just for spaghetti! 😀
I know, it’s a non-recipe. One of those simple and basic recipes that moms and grandmas have been cooking forever and taught us, so maybe no one will even feel the need to read this recipe of mine! 😀 So why write it?
Well, simply to tell you that I love cauliflower sautéed with garlic, it’s one of those many things I’m greedy for.
And to tell you that it becomes an irresistible treat when eaten with piada (the piada with cabbage, a poor dish of the old Romagna farmers, which with the addition of stracchino or squacquerone becomes something you can binge on!).
And then to tell you that it’s indeed a side dish, a substantial and nutritious one, but it can become an excellent second course by simply adding a bit of cheese, like this: at the end of cooking and directly in the pan, cover the sautéed cauliflower with garlic and chili with slices or pieces of cheese (both stringy or soft cheese work well), close the lid and let it rest for a few minutes before serving. What a delight! 😋
Recipe!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- cauliflower
- chili pepper
- garlic
- extra virgin olive oil
Tools
- Casserole
- Frying Pan
Steps
Cut the cauliflower and remove the larger stems (save them for another preparation, for example, a vegetable ragout).
Wash the cauliflower and cook it in a high-sided casserole with a little water, besides the draining water, just a finger of water to cover the bottom of the casserole. Keeping the lid closed and the heat low, the cauliflower cooks in 15-20 minutes, depending on the size of the pieces. I suggest checking during cooking that the water doesn’t dry up completely and to prefer a casserole with a thick bottom.
When the cauliflower is cooked, it’s enough to sauté it in a pan with finely chopped garlic, a drizzle of extra virgin olive oil, and a piece of chili.
No need to fry the garlic beforehand, put everything raw in the pan and sauté over high heat for a few minutes.
And try it, eh, the version with cheese, which is delicious. 😉
👉 Alternatively, you can remove the cauliflower halfway through cooking to then complete its cooking in the pan with garlic and chili, with the lid closed and on low heat. This way, the florets might be less intact but absorb more of the garlic and oil flavors, so I recommend it as a trick to enhance flavor without salt. (Check out my salt-free tips after the photo!)
Salt-Free Tips
I remind you that I cook without adding salt 😉 If you want to know more, I invite you to read my article Cooking without salt, my journey and join my group.
If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually decrease salt, the palate needs to slowly adjust and shouldn’t notice the gradual reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my vegetable granules without salt
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that preserve flavors (griddle, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally break the rules. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes seasoning to your habits.
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As always, you can also find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
