Cauliflower sauteed with garlic and butter makes the perfect side dish but is satisfying enough to eat on its own! Tender and crunchy combine with savoury and it’s all so good!
This cauliflower side dish belongs next to Honey Mustard Crusted Prime Rib Roast!
I’m a big believer in the power of side dishes. They may look like a secondary character when the table is set, but they add so much to the tastes, textures and all round enjoyment of a meal!
That’s why it’s so important to have a few fantastic side dish recipes up our sleeve. And this Garlic Butter Cauliflower is one of the best!
This dish takes humble cauliflower and packs it with flavour and texture. Sautéed cauliflower with buttery, garlicky breadcrumbs marries satisfying crunch and heaps of savoury goodness. What’s not to love???
Why you’ll love it
Cauliflower can sometimes seem a bit boring but actually it is a wonderful blank slate for all sorts of interesting flavours. This is my mother’s recipe, which I grew up eating often. She loved cauliflower decades before everyone discovered it and made it cool.
This recipe is so simple, that to me it never seemed like a real recipe. That is why it took me years to share it. Upon reflection though I realised those no-recipes are the best kind. Easy and accessible.
Since the cauliflower on its own is a bit plain, it really benefits from the rich flavour of butter and sharp garlic. I’ve also played around with the texture. Usually sautéed cauliflower is just soft and nothing more. But the Panko breadcrumbs add a delightful crunch that makes this side dish a pleasure to eat!
What to serve with garlic butter cauliflower
A side dish like this will stand up to the boldest flavours, making it a great side to serve next to red meat. Try this with a beef roast, a hearty steak pie or tender steak to really see it shine.
But it will also pair well with white meat like chicken. I love to serve it with a roast chicken for a weekday meal or add it to a festive table with roast turkey.
It’s a very versatile side so will work in all sorts of combinations I haven’t even thought of!
Recipe tips and tricks
- Make sure the cauliflower is taken out of the steam basket before it gets too soft. It will cook further in a frying pan.
- Sauté the cauliflower in butter until golden and only then add the garlic. Otherwise it will burn and turn bitter.
- Sprinkle with the breadcrumbs right before serving to preserve their crispness.
Garlic Butter Cauliflower
- 1 head of cauliflower separated into equal size florets
- 1 tbsp butter
- 1 clove garlic
- salt to taste
For the breadcrumbs
- 30 g / ⅓ cup Panko breadcrumbs
- 1 tbsp butter
- ½ tsp garlic powder
- 1 tbsp fresh parsley chopped
- Prepare the breadcrumbs by melting butter in a frying pan. Next add the breadcrumbs, garlic powder and chopped parsley, cook until the breadcrumbs are slightly toasted. Take off the pan immediately or they will continue cooking and burn. Set aside till needed.
- Separate a head of cauliflower into equal sized florets. Steam in steam basket for 7-10 minutes until softened but still retained its bite.
- Melt a tablespoon of butter in a frying pan, then add the steamed cauliflower with a pinch of salt and sauté in a pan until golden, turning the florets to ensure all sides are browned. At the end add minced garlic clove and cook for 30 seconds, stir to coat the cauliflower with the garlic. Add more salt if needed and take off the heat. Sprinkle with the breadcrumbs right before serving to avoid them going soggy.
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