Rating: 3.5 stars
83 Ratings
  • 5 star values: 15
  • 4 star values: 31
  • 3 star values: 33
  • 2 star values: 3
  • 1 star values: 1
Sue Li

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Credit: Con Poulos

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

211 calories; fat 17g; saturated fat 5g; cholesterol 15mg; sodium 159mg; protein 4g; carbohydrates 14g; sugars 7g; fiber 5g; iron 1mg; calcium 37mg.
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