Here’s a nice alternative to steamed cauliflower. The tomatoes change things up a bit and add another dimension of sweetness and acidity to this healthy dish.
In a large, deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the cauliflower. Cover and cook, stirring occasionally and adding 1-2 tablespoons water, if needed, until the cauliflower is golden in spots and almost tender, about 6-8 minutes.
Add the remaining oil, tomatoes, garlic, salt, and pepper. Cook, stirring, until the tomatoes soften and cauliflower is tender, about 3 minutes.