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PointsPlus Sautéed Cauliflower and Tomatoes Recipe


Sautéed Cauliflower and Tomatoes

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.


  • 4 teaspoons extra-virgin olive oil
  • 8 cups fresh cauliflower florets
  • 2 cups grape tomatoes, halved
  • 1 tablespoon garlic, minced
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


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.