Sautéed Cauliflower and Apples with Pecans

Amarante

Wed, Jul 21 2021, 10:31 am

I never know where to post vegetable dishes so I am posting in salad forum because someone looking for a salad is probably going to be open to a veggie side.

At any rate as the recipe source implies, this was very easy to make and certainly elevated cauliflower to a more "gourmet" level.

Sautéed Cauliflower and Apples with Pecans

Excerpt From: The Editors of Real Simple. “Dinner Made Simple

HANDS-ON: 30 MINUTES

TOTAL: 30 MINUTES

SERVES 4

¼ cup pecans
1 small shallot, chopped
2 tablespoons olive oil
1 small head cauliflower (about 1 ½ pounds), cut into florets (about 5 cups)
Kosher salt and black pepper
1 red apple (such as Fuji or Braeburn), thinly sliced - I diced into relatively small cubes as I thought that made more sense than slicing
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
2 tablespoons unsalted butter - sub margarine if you want a parve version. I like the Country Crock plant based butters

TOAST the pecans on a rimmed baking sheet at 350°F, tossing occasionally, until fragrant, 6 to 8 minutes. Chop roughly.

COOK the shallot in the oil in a large skillet over medium-high heat, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper; cook 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.