Tuscan Balsamic Sautéed Cauliflower

Recipe Summary

A perfect side dish for a grilled steak.

Recipe Servings: 6 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 20 minutes


2 tbsp Lucini® Extra Virgin Olive Oil
1 head cauliflower, cut into small florets
1/3 cup Lucini® Tuscan Balsamic & Extra Virgin
Salt and black pepper


Heat the olive oil in a large sauté pan until very hot. Add the florets and cook over high heat until the cauliflower is very brown and tender. Add the dressing and toss well. Season the cauliflower with salt and black pepper. Serve warm.


Chef Caprial Pence is the chef and co-owner of Caprial's Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.