Cauliflower with Garlic and Chili
A delicious and spicy side dish featuring tender cauliflower florets sautéed with fresh garlic and chili flakes, perfect for adding a kick to your meal.
Nutrition
Calories: 100cal
Carbohydrate: 9g
Protein: 3g
Fat: 7g
Cholesterol: – -mg
Sodium: 250mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon red chili flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Begin by washing the cauliflower thoroughly under running water. Pat it dry with a clean towel. Remove the leaves and cut the cauliflower into small, bite-sized florets.
- In a large frying pan, heat the olive oil over medium heat. Make sure the pan is large enough to accommodate the cauliflower without overcrowding, which ensures even cooking.
- Once the oil is hot, add the sliced garlic. Sauté the garlic for about 1-2 minutes or until it becomes fragrant and starts to turn golden. Be careful not to burn the garlic, as it can turn bitter.
- Add the cauliflower florets to the pan. Stir well to coat them with the garlic-infused oil. Spread the florets out in a single layer for even cooking.
- Sprinkle the red chili flakes over the cauliflower. Adjust the quantity according to your spice preference. Add salt and pepper to taste.
- Continue to cook the cauliflower, stirring occasionally, for about 10-12 minutes. The florets should become tender and slightly golden brown. You can test for doneness by inserting a fork; it should go in easily.
- Optional: For added freshness and color, sprinkle chopped parsley over the cauliflower before serving.
- Serve the cauliflower hot as a side dish.
- Tip: If the cauliflower starts to stick, you can add a splash of water to the pan to help with cooking and prevent burning.
