Cauliflower in Garlic Sauce


  • 1 medium head cauliflower
  • 2 tbs butter
  • 2 tbs olive oil
  • 4 cloves garlic, minced
  • kosher salt and black pepper to taste
  • 2 tbs red wine vinegar
  • 2 tbs water
  • Cut leaves and tough stem from cauliflower and cut out core. Separate head into small florets.
  • Heat butter and olive oil in a large saucepan and saute the garlic until just starting to brown. Take care not to burn.
  • Add the cauliflower florets and saute a few minutes, stirring occasionally.
  • Season with salt and pepper, vinegar, and water.
  • Cover and cook over low heat for about 10 minutes.

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