Pan-Roasted Caulflower with Dried Tomatoes

Cauliflower on a table

In our home, cauliflower is a favorite vegetable, right up there with kale and broccoli. We’re more than glad to have it simply steamed, but pan-roasting it and adding dried tomatoes and basil is an easy way to dress it up.

Serves: 6

  • 1 medium or large head cauliflower, cut into bite-sized pieces
  • 1/3 cup oil-packed sliced sun-dried tomatoes
  • Salt and freshly ground pepper to taste
  • Sliced fresh basil leaves, optional

Combine the cauliflower with 1/2 cup water in a large skillet or stir-fry pan. Cover and steam over medium heat until tender but still firm, about 8 minutes.

Drain any water from the pan, then stir in a little of the oil from the sun-died tomatoes. Turn the heat up to medium-high, and continue to cook until the cauliflower is touched here and there with brown spots, stirring often.

Stir in the dried tomatoes and cook for 2 to 3 minutes longer. Season with salt and pepper, top with basil if desired, and serve.

Nutrition Information:
Per serving: 78 calories; 4g fat; 70mg sodium; 9g carbs; 3g fiber; 2g protein


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