How should vegetables like cauliflower be cooked to minimize oil while achieving tenderness, mimicking a dry stir-fry texture?

Cook them covered with a splash of water in a heavy-bottomed pan until tender.

A key technique for preparing vegetables like potatoes or cauliflower in a manner conducive to weight loss involves moisture management rather than fat reliance. Instead of initiating the cooking process by heavily sautéing the vegetables in oil, the recommended method involves lightly coating the vegetables in spices and then covering them. Cooking them slowly with just a small splash of water in a heavy-bottomed pan allows the vegetables to effectively steam in their own released moisture. This technique successfully preserves nutrients and mimics the desirable texture of a slightly dry stir-fry while often requiring less than half the amount of oil typically used, leading to significantly lower calorie density in everyday home preparations.