Description
Garlic Butter Sautéed Cauliflower with Breadcrumbs: Deliciously crispy cauliflower florets sautéed in garlic butter and topped with golden breadcrumbs. Crowd-pleasing comfort food!
Ingredients
Scale
- 1 large cauliflower head (about 2 pounds/900g), cut into bite-sized florets
- 4 tablespoons (56g) unsalted butter, divided
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup (60g) Panko breadcrumbs
- 2 tablespoons olive oil
- ¼ cup (25g) freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
Instructions
- Step 1: Prepare the Cauliflower Start by washing your cauliflower head thoroughly under cold water. Pat it dry with paper towels – this helps achieve better browning later. Cut the cauliflower into even, bite-sized florets, aiming for pieces about 1-1.5 inches in size. Don’t rush this step; uniformly sized pieces ensure even cooking throughout your Garlic Butter Sautéed Cauliflower with Breadcrumbs.
- Step 2: Toast the Breadcrumbs Heat 2 tablespoons of butter in a large skillet over medium heat. When melted, add the Panko breadcrumbs and stir constantly until they turn a beautiful golden brown, about 3-4 minutes. Season with a pinch of salt and pepper, then transfer to a plate to cool. This prevents them from overcooking and maintains that perfect crunch we’re aiming for.
- Step 3: Sauté the Cauliflower In the same skillet, heat the olive oil over medium-high heat until shimmering. Add the cauliflower florets in a single layer (working in batches if needed) and let them cook undisturbed for 3-4 minutes until golden on one side. Toss and continue cooking for another 5-6 minutes, stirring occasionally, until the cauliflower is tender-crisp and caramelized in spots. Season with salt and pepper as they cook.
- Step 4: Make the Garlic Butter Push the cauliflower to one side of the pan and add the remaining 2 tablespoons of butter to the empty space. Allow it to melt and cook until it begins to foam and turn light brown with a nutty aroma. Immediately add the minced garlic and red pepper flakes (if using), stirring for just 30 seconds until fragrant but not browned.
- Step 5: Combine and Finish Toss the cauliflower with the garlic butter mixture until evenly coated. Remove from heat and squeeze fresh lemon juice over everything, then add most of the Parmesan cheese and parsley, reserving some for garnish. Gently fold in three-quarters of the toasted breadcrumbs, allowing them to adhere to the buttery cauliflower.
- Step 6: Serve Transfer your Garlic Butter Sautéed Cauliflower with Breadcrumbs to a serving dish and top with the remaining breadcrumbs, Parmesan, and parsley. Serve immediately while hot and crispy for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 255
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg