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Photo of Sautéed Cauliflower and Tomatoes by WW

Sautéed Cauliflower and Tomatoes

1
Points® value
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
6
Difficulty
Easy
If your kids turn their noses up at steamed cauliflower, try it this way. The sweet grape tomatoes balance the strong flavour of this heart-healthy vegetable.

Ingredients

Olive oil

4 tsp(s), extra-virgin, divided

Uncooked cauliflower

8 cup(s), fresh, florets

Grape tomatoes

2 cup(s), halved

Minced garlic

1 tbsp(s)

Kosher salt

¾ tsp(s)

Black pepper

½ pinch(es), freshly ground

Water

¼ cup(s)

Instructions

  1. In a large, deep, 30-cm (12-in) nonstick skillet, heat 10 ml (2 tsp) oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally and adding 5 to 10 ml (1 to 2 tsp) of water if needed, until cauliflower is golden in spots and almost tender, about 6 to 8 minutes.
  2. Add remaining 10 ml (2 tsp) oil, tomatoes, garlic, salt and pepper; cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes. Yields about 250 ml (1 cup) per serving.

Notes

If you prefer your vegetables really browned, consider the roasting method instead.

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