Prudhomme's Cajun Cauliflower In Garlic Sauce Recipe

Experience the magic of New Orleans with Chef Paul Prudhomme's Cajun Cauliflower! This vibrant dish features tender cauliflower florets tossed in a rich garlic butter sauce, infused with the irresistible heat of Cajun spices and fresh cilantro. A quick and easy weeknight meal that's bursting with flavor – perfect for Cajun cuisine lovers and vegetable enthusiasts alike!

Prep Time 10 mins
Cook Time 20 mins
Calories 86.1 kcal
Protein 5g
Rating 4.9 (18 Reviews)
Prudhomme's Cajun Cauliflower In Garlic Sauce 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Prudhomme's Cajun Cauliflower In Garlic Sauce

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How to Make Prudhomme's Cajun Cauliflower In Garlic Sauce

  1. Bring 1 quart (4 cups) of water to a rolling boil in a large pot.
  2. Add 1 large head of cauliflower, cut into florets. Blanch until tender-crisp, about 3 minutes.
  3. Drain the cauliflower thoroughly and set aside.
  4. Melt 4 tablespoons of butter in a large skillet over medium-high heat.
  5. Add 4 cloves of minced garlic to the melted butter. Cook, stirring constantly, until fragrant and lightly golden, about 30 seconds. Be careful not to burn the garlic.
  6. Add the blanched cauliflower to the skillet. Cook, stirring occasionally, until the cauliflower is slightly browned and coated in the garlic butter, about 4 minutes.
  7. Remove from heat. Stir in 2 tablespoons of your favorite pepper sauce (such as Frank's RedHot), 1/4 cup chopped fresh cilantro, and 1 teaspoon of Cajun spice blend. Mix gently to combine.
  8. Serve immediately and enjoy the explosion of Cajun flavors!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

9g

Fat

18g

Carbs

2g