Ingredients
-
¼ cup Pecans
-
1 small Shallot
-
2 tablespoons Olive Oil
-
1 small head Cauliflower
-
Kosher Salt
-
Kosher Salt
-
1 red Apples
-
1 teaspoon fresh Thyme
-
2 tablespoons Unsalted Butter
Directions
Steps
|
1
Done
|
Toast the pecans on a rimmed baking sheet at 350°F, tossing occasionally, until fragrant, 6 to 8 minutes. Chop roughly. |
|
2
Done
|
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. |
|
3
Done
|
Add the apple, thyme, and ½ cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more. |
|
4
Done
|
Stir in the butter and sprinkle with the pecans. |
