Sautéed Cauliflower and Apples With Pecans

sauteed-cauliflower-apples-pecans
Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 211 calories
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 15 mg
    • Sodium 159 mg
    • Protein 4 g
    • Carbohydrate 14 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 37 mg

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the apple, thyme, and ½ cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more. Stir in the butter and sprinkle with the pecans.

 

Ingredients

  1. Check 1/4 cup pecans
  2. Check 2 tablespoons olive oil
  3. Check 1 small shallot, chopped
  4. Check 1 small head cauliflower (about 1 1/2 pounds), cut into florets (about 5 cups)
  5. Check kosher salt and black pepper
  6. Check 1 red apple (such as Fuji or Braeburn), thinly sliced
  7. Check 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  8. Check 2 tablespoons unsalted butter

Directions

  1. Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the apple, thyme, and ½ cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more. Stir in the butter and sprinkle with the pecans.