The reason we love this side dish so much, is because of the taste and ease of which it takes to make it. You can even prep your cauliflower ahead of time and chop it up days in advance. It wont wilt, go bad or brown.
Feel free to use any seasonings you prefer and optionally you can use frozen or canned corn as well. Just make sure you drain and dry your canned corn. For the frozen, make sure you thaw and dry those kernels.
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15 Minute Skillet Cauliflower and Corn
- 2 tbs butter
- 2 tbs olive oil
- 1 small cauliflower cut into bite sized florets
- 3 ears corn, kernels shaved off
- salt and pepper to taste
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 2 tbs parsley chopped
- In a large deep skillet, melt your butter and add in the oil over medium heat. Toss in the cauliflower allow to sear one side. Flip them over and cook some more. Total cauli time should be around 10 minutes.
- Next add in the corn, salt, pepper, paprika and onion powder. Toss to coat all. Cook for another 4 minutes, stirring constantly. Lastly fold in the herbs and serve.