Garlicky Cajun Cauliflower with Hot Sauce
Pan-fried cauliflower florets blanched then finished in garlic butter and tossed with hot sauce, cilantro, and cajun seasoning. Quick weeknight side with bold spice and fresh herb finish.
Ingredients
Instructions
- 1
Trim cauliflower into florets. Peel and mince garlic, then chop cilantro.
- 2
Boil water in a pot for 2 minutes. Add cauliflower and salt, then cook for 3 minutes.
- 3
Transfer boiled cauliflower to a bowl of ice cubes to stop cooking.
- 4
Drain cauliflower in a colander.
- 5
Heat butter in a skillet. Stir in garlic with a wooden spoon. Add cauliflower and cook for 4 minutes.
- 6
Combine hot sauce, cilantro, and cajun seasoning in a large bowl. Transfer cooked cauliflower and mix.
Good to Know
Refrigerate cooked cauliflower in an airtight container up to 3 days. Reheat gently in a skillet.
Trim and prep cauliflower florets up to 8 hours ahead. Store in water in the refrigerator.
Serve hot as a side dish or over rice.
Common Mistakes
Skip the ice bath to avoid mushy cauliflower from carryover cooking.
Avoid overcrowding the skillet to allow proper browning and heat distribution.