Paprika Sautéed Cauliflower

This is a colourful and flavourful way to serve cauliflower, originally found here. You can cook the cauliflower in advance, or even use leftover cauliflower. Vary the type and quantity of paprika according to your taste. I'm calling for hot smoked paprika, but you can use more sweet paprika or smoked sweet paprika if you prefer it milder, or even a wee bit of cayenne if you don't. (Not a 1/2 teaspoon though...)

2 to 3 servings
25 minutes - 10 minutes prep time


1/2 a head of cauliflower, smallish,
about 3 cups when cut up
1 or 2 cloves of garlic, peeled and minced

1 tablespoon sunflower seed oil
1/2 teaspoon sea salt
1 1/2 teaspoons sweet Hungarian paprika
OR sweet smoked paprika
1/2 teaspoon hot smoked paprika

Wash and trim the cauliflower, and cut it into florets. Boil or steam it until just tender - it should be a hair underdone, for preference. Peel and mince the garlic.

Heat the oil in a large skillet. Meanwhile, toss the cauliflower with the salt and paprikas. When the oil is hot, add the cauliflower to the pan. Sauté for about 5 minutes, until the cauliflower is hot through and begins to crisp and brown at the edges. Add the garlic to the pan after the cauliflower has cooked for about 2 minutes.




Editted: I keep forgetting to post what I made at this time last year. This time last year, I made Butter-Cooked Peas & Spinach and French Dressing. Don't forget to check them out.