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I have to admit, I’m not the world’s best at vegetable sides. My go-to list for main dishes is much longer. This is something I’ve been working on…. slowly. I prefer sides with a little kick. This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.

I keep a variety of Cajun seasonings on hand, from Chef Paul’s version to Slap Ya Mama and everything in-between.

Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3

Also try my southern whole-roasted cauliflower.

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Chef Paul Prudhomme’s Cajun Cauliflower

This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.

Course Side

Cuisine Cajun

Keyword Cajun, cauliflower

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 64kcal

Author Based on a recipe from Chef Paul Prudhomme

Ingredients

1 head cauliflower cut into florets (2-3 cups)
1 tablespoon unsalted butter
2 teaspoons garlic minced
1 teaspoon hot sauce
2 tablespoons cilantro chopped (parsley also works just fine)
½ teaspoon Cajun seasoning

Instructions

Bring 1 quart of lightly salted water to a boil in a large pot.
Add the cauliflower and boil gently until starting to get tender, about 3 minutes. Drain well.
Place the butter in a large skillet over high heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
Add the cauliflower and stir until the cauliflower is slightly browned, about 4 minutes.
Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and toss gently.