My FAVORITE Cauliflower Recipe!!

Cauliflower is staple vegetable in our house and I make it at least 1 – 2 times per week to take advantage of its high nutritional content (plus I love the taste of this recipe).  Cauliflower is a non-starchy, cruciferous vegetable that is high in Vitamin C, Vitamin K, folate, fiber, and anti-oxidants.

Keep reading for the recipe I personally make every week below!

How to Select and Store Cauliflower: Look for a clean, creamy white, compact cauliflower and try to avoid brown spotted or dull colored cauliflower.  Choose one that has many thick green leaves.  I like to pick up cauliflower at the local farmer’s market.  Store in a paper or plastic bag in the refrigerator for up to one week and store with stem side down to prevent moisture.  If you purchased pre-cut florets, use within two days for best freshness.  After cooking, try to eat within two to three days.

My FAVORITE Cauliflower Recipe:

Steamed Cauliflower with garlic and red pepper flakes

1 Head cauliflower
¼ Cup Extra Virgin Olive Oil
2 Large cloves garlic, minced or through a garlic press
1 Tablespoon anchovy paste
¼ Teaspoon red pepper flakes
2 Tablespoon fresh chopped parsley

1. Rinse and cut cauliflower into florets. Steam cauliflower until fork tender.

2. In a saute pan, put in olive oil, garlic, anchovy paste, and red pepper flakes and cook over medium for 1 minute, careful not to burn the garlic.

3. Add the cauliflower to the pan and with a wooded spoon, break up the cauliflower into little pieces a little bigger than peas.

4. Cook for 2 minutes and add fresh parsley when finished.  Remove from heat and check for seasoning. Add a little sea salt (to taste) and enjoy!

Thank you to Eileen and Paleo Simplified for this recipe.  This is one my mom used to make for us growing up and I could eat the whole bowl!

Please let us know if you make it and comment below!


  • Deb Zecchini

    I made the Steamed Cauliflower with garlic and red pepper flakes last night for dinner…..I wasn’t really sure how it was going to come out being anchovy paste is one of the ingredients (I’ve never cooked with it before)…..Let’s just say, “IT WAS DELICIOUS”. I’ve already decided to make it again for Easter.