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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 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 64 kcal
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
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.
Calories: 64 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 8 mg | Sodium: 70 mg | Potassium: 445 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 226 IU | Vitamin C: 71 mg | Calcium: 36 mg | Iron: 1 mg