Recipe by: Real Simple
Serves: serves 2-4
Prep Time: Quick & Easy


1/4 cup de-shelled pecans

2 tablespoons extra virgin olive oil

1 small shallot, chopped

1 head of cauliflower, cut into florets

0 kosher salt and black pepper

1 apple, thinly sliced

1 teaspoon thyme leaves or 1/2 tsp dried thyme

2 tablespoons unsalted cultured butter

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1/ Heat oven to 350° F.

2/ Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop. 

3. 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.