Sautéed Cauliflower and Potato

Sautéed Cauliflower and Potato

Cauliflower, we meet again. If you’ve read my last post on cauliflower then you will know it is not my favourite vegetable. Growing up it was one of those dishes, alongside beans, that if I didn’t eat it I couldn’t have homemade sausages (my mother was very strategic in her meal planning). And if you’ve ever had my family’s sausages, they are pretty damn delicious.

I grew up eating pretty much everything my mother made, except for mushrooms. I just hated the texture for whatever reason. My mother was always the type that would cook something and say “eat it, it’s good for you” and if you wanted to eat, you would listen to her. How many of us, just sat quietly and ate what our parents told us to eat and never really thought twice about it?

It’s not until in recent years that I really researched the nutritional value of different foods that I eat everyday. When you begin to realize what cauliflower, broccoli, brussels sprouts and the rest of the gang actually do for you, it makes eating them that much more enjoyable.

Tonight I decided to elevate my mother’s classic dish, of sautéed cauliflower and potatoes by adding purple cauliflower, brussels sprouts, sweet potatoes and onions in the mix.

Cauliflower and brussels sprouts belong to the cruciferous vegetable family. These vegetables are jam packed with nutrients. They are high in Vitamin A, C, K, manganese, fibre, and so much more! I could go on about how amazing cauliflower and the rest of the cabbage family are great for you, but really we just want to find easy and tasty ways to eat these powerhouse vegetables!



Cauliflower and Potato Stir-Fry


  • 1 white cauliflower
  • 1/2 a purple cauliflower
  • 7-10 brussels sprouts
  • 1 sweet potato
  • 2-3 small Yukon potatoes
  • 1 white onion
  • 1 tablespoon of garlic powder
  • 2 teaspoons of sea salt
  • 1 1/2 teaspoons of ground black pepper
  • 1 teaspoon of paprika
  • 1 clove of garlic
  • 1 tablespoon of extra virgin olive oil



  1. Dice the onion and sauté them in a heated pan with 1/2 tablespoon of olive oil.
  2. Using a garlic press, add the crushed garlic to the onion.
  3. Dice the potatoes and add them to the pan. Sauté until soft (about 10 minutes)
  4. In a shallow pan, add water 1/4 to 1/2 way (depending on the pan).
  5. Steam cauliflower for 5 minutes, add the brussels sprouts.
  6. Steam vegetables for another 5 minutes.
  7. Drain the vegetables and add them to the potato stir-fry.
  8. Season vegetables with salt, pepper, garlic powder, a little extra olive oil.
  9.  Sauté for 2 minutes until everything has mixed well together.



Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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