Cheesy Sautéed Cauliflower

Name: Cheesy Sautéed Cauliflower
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 medium head cauliflower (about 800 g / 28 oz); 3/4 cup water; 1 tablespoon unsalted butter; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/3 cup grated sharp cheddar cheese*

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This seriously delicious sautéed cauliflower is hands down one of my favorite easy, flavor-packed veggie sides. Fresh cauliflower florets, melted cheddar cheese, garlic powder, paprika, a little butter and a splash of water.

Close up of the cheesy cauliflower in a pan.

I’m a sucker for a good veggie side dish — especially when it’s seasoned and cooked just right. Growing up, my Nanna made the best cheesy cauliflower, and over time I’ve turned her classic into this quick, flavour-packed sautéed cauliflower. The secret? Steam it first, then sauté — it softens the cauliflower perfectly before crisping up golden in the pan.

This recipe checks all the boxes: it’s quick (ready in 15 minutes), uses simple ingredients you probably already have, and balances flavor and texture beautifully. A touch of garlic, paprika, and butter brings out the natural sweetness of the cauliflower, while the melted cheddar ties everything together in cheesy perfection. After just one bite, I guarantee you’ll be heading back for seconds (and probably thirds!). It’s cozy, satisfying, and guaranteed to turn even the simplest meal into something special.

Side shot of sautéed cauliflower on a plate.

Ingredients You’ll Need

You only need a few simple pantry and fridge staples to make this flavorful sautéed cauliflower:

Cauliflower: The star of the dish! Use one large head, cut into bite-sized florets.
Spices: A simple blend of garlic powder, sweet paprika, salt, and black pepper adds warmth and depth.
Cheddar cheese: Freshly grated cheddar melts beautifully and gives a rich, kid-friendly flavor. For extra depth, swap or mix in a little parmesan.
Butter: Used instead of olive oil for a richer, golden flavour — just a little goes a long way.

Complete list of ingredients and amounts is located on the recipe card below.

How to Sauté Cauliflower

Prepare the cauliflower: Wash and cut the cauliflower into small, bite-sized florets for quick and even cooking.

Steam: Heat a large pan over medium heat. Add the cauliflower and a splash of water. Lower the heat slightly, cover, and steam for 5–6 minutes until just tender and the water has evaporated.

Sauté: Add the butter, garlic powder, paprika, salt, and pepper. Toss to coat, then spread the florets into a single layer. Cook without stirring for 2 minutes at a time to get that golden, caramelized color.

Add cheese: Turn off the heat and sprinkle the cheddar over the top. Toss gently, cover for 1 minute to let the cheese melt, then uncover and season to taste.

Serve: Enjoy warm as a cozy, cheesy veggie side!

Serving Suggestions

This sautéed cauliflower is incredibly versatile and pairs well with almost anything! Serve it alongside dishes like honey paprika salmon, orzo, honey sesame chicken, or a fresh cabbage and radish salad.

You can also combine it with other sides, like sautéed sweet potatoes, for a colorful, flavorful, and complete meal.

Storing Leftovers

Store any leftover sautéed cauliflower in an airtight container in the fridge for up to 5 days. The best way to reheat it is in an air fryer — it only takes about 5 minutes and keeps the florets crisp (just watch so they don’t burn!).

Alternatively, reheat in the oven at 180°C/350°F for 5–7 minutes until hot throughout. You can also use the microwave for convenience, though the cauliflower will soften a bit more this way.

Recipe FAQ

Can I use frozen cauliflower instead of fresh?

Yes! Just make sure to thaw it first and pat it dry so it doesn’t get too soggy when sautéing. Cooking time may be slightly shorter since frozen florets are already partially softened.

Can I use extra virgin olive oil instead of butter?

Absolutely! Olive oil works well and will give the cauliflower a lighter, fruity flavor. Butter, however, adds richness and helps achieve a golden, slightly caramelized finish which is

What seasonings can I use to flavour the cauliflower?

Get creative! Beyond garlic powder, paprika, salt, and pepper, try chili flakes for a bit of heat, cumin for warmth, or a sprinkle of dried herbs like thyme or rosemary. Finish with a squeeze of lemon juice for brightness or a drizzle of balsamic for extra depth.

Cheesy cauliflower on a plate with a fork.

More cauliflower recipes

If you try this sautéed cauliflower recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.