Pan-Roasted Caulflower with Dried Tomatoes

Pan-roasted Cauliflowe

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.

Pan-Roasted Caulflower with Dried Tomatoes
Recipe type: Vegetable side dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
Pan-roasting cauliflower and adding dried tomatoes and basil is an easy way to dress up this well-love vegetable.
  • 1 medium or large head cauliflower, cut into bite-sized pieces
  • ⅓ cup oil-packed sliced sun-dried tomatoes
  • Salt and freshly ground pepper to taste
  • Sliced fresh basil leaves, optional
  1. Combine the cauliflower with ½ cup water in a large skillet or stir-fry pan.
  2. Cover and steam over medium heat until tender but still firm, about 8 minutes.
  3. 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.
  4. 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

Pan-roasted Cauliflowe

Pan-roasted Cauliflowe


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