Sautéed Cauliflower and Apples With Pecans

By Marie1127

Ingredients

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

Details

Preparation time 35mins
Cooking time 35mins
Adapted from realsimple.com

Preparation

Step 1

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.