Sautéed Cauliflower with Romano and Walnuts

Sautéed Cauliflower with Romano and Walnuts

Serves 4
Sautéing keeps the cauliflower crunchy and delicious. Try the optional caraway for a special added flair.
  • 2 tablespoons finely diced walnuts
  • 1 tablespoon grated Romano cheese
  • 1 tablespoon extra virgin olive oil
  • 4 cups cauliflower florets
  • 1 teaspoon caraway seeds (optional)
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 tablespoon water or broth, if needed
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Mix walnuts with cheese in a small dish and set aside.

Heat olive oil in a skillet over medium heat. Sauté cauliflower with caraway, salt and pepper until just crisp tender, about 7 to 8 minutes. Add water or broth if needed to keep from sticking and turn the heat to medium low.

Stir in Romano cheese and walnuts. Continue to cook and stir for another minute or two. Serve warm.
Nutritional Info: 
Per Serving: Serving size: About 1 cup, 90 calories (60 from fat), 7g total fat, 1g saturated fat, 200mg sodium, 6g carbohydrates, (4 g dietary fiber, 2g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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