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.

Recipe

Pan-Roasted Cauliflower with Dried Tomatoes

Pan-roasting cauliflower and adding dried tomatoes and basil is an easy way to dress up this well-love vegetable.

5 from 1 vote

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Course: Vegetable side dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: caulifower recipe, Pan-Roasted Cauliflower with Dried Tomatoes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 25kcal

Author: Veg Kitchen

Ingredients

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

US Customary - Metric

Instructions

Combine the cauliflower with ½ 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.