An Easy Pan Fried Cauliflower Recipe
Prep time
Cook time
Total time
Cauliflower florets pan fried in coconut oil with shallots, ginger, garlic and red pepper for some heat. This easy cauliflower recipe is sure to be a hit.
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
  • 1 Large Head Cauliflower
  • 2 Tablespoons Coconut Oil (or olive oil)
  • 1 Large Shallot (finely chopped)
  • 3 Large Garlic Cloves (finely minced or grated)
  • 1½" Piece Fresh Ginger (peeled and grated)
  • ¼ Teaspoon Red Chile Flakes
  • 1 Lime
  • Large Grain Sea Salt
  1. Chop cauliflower into small, evenly sized pieces (no larger than 1" x 1"). Since it's in season, you can also include the core if you like.
  2. Thoroughly rinse cauliflower and set aside to drain.
  3. Heat oil in large skillet over medium heat.
  4. Once oil has melted add the shallots, garlic, ginger and chile flakes to the pan.
  5. Saute for several minutes (5-7 mins), but don't let the ingredients brown. If it seems like everything is cooking too quickly, turn the heat down.
  6. Add the cauliflower to the pan. Give everything a good stir so that it's coated, If the pan is too crowded (you should be able to see the bottom of the pan in spots), remove enough from the pan so that you can see the some of the bottom of the pan.
  7. Turn the heat back up to medium or medium high.
  8. Let the cauliflower cook, undisturbed for 3 minutes. The stuff on the bottom should be brown in spots. Toss and let sit for another 3 minutes. Continue doing this until you get the doneness you like.
  9. Remove this batch from the pan and toss in the excess you had previously removed. Cook this in the same way as the last batch.
  10. Once cooked, add this to the cooked batch.
  11. Squeeze lime over top of everything and give a good stir.
  12. Top with a generous pinch of large grained sea salt.
  13. Serve.
It may take a little longer than 3 minutes in the pan for your cauliflower to brown. Don't worry. Just let it sit, undisturbed for 2-3 more minutes and check it again. If it's taking longer than that, just bump up the heat a little bit more.
Recipe by My Man's Belly at