Drizzle olive oil in a large skillet and add heat.
Add cauliflower florets in a single layer and sauté undisturbed for 3 minutes. Toss, then sauté undisturbed for an additional 3 minutes.
Add 2 tablespoons of water, cover the skillet, and cook for 3 minutes.
Remove the cover and sauté for 1-2 minutes until the cauliflower turns golden brown and the moisture evaporates from the skillet.
Add salt, pepper, or any seasonings you prefer to the cauliflower, and then serve as a side dish or a main dish.
Steamed Cauliflower
Fill a dutch oven or other suitable pot with 2" water, then position a steamer basket in the pot.
Bring the water to a boil over medium-high heat.
Place the cauliflower florets into the steamer basket and add a pinch of salt.
Decrease the heat to low and maintain a delicate simmer. Cover and steam 5 to 6 minutes for crispy tender florets, or 8 to 9 minutes for tender florets.
Roasted Cauliflower Florets
Combine cauliflower florets with other ingredients, such as olive oil, salt, and pepper, in a large bowl. Toss everything together until well blended.
Spread the florets on a parchment paper lined baking sheet in a single layer, leaving a small space between each one.
Preheat oven to 425°F degrees. Roast small florets for 30-35 minutes and large florets for 40-45 minutes.
Remove from the oven and serve.
Notes
Healthy: Roasted cauliflower is considered one of the healthiest methods for cooking cauliflower.
Versatile: Cauliflower is a very versatile vegetable and complements many different types of seasonings and sauces.