Cauliflower toasted in a skillet mixed with your favorite fall flavors, apple and pecan! This side goes great with chicken, fish, pork, and pretty much anything else. If you want a break from all the squash of fall, this dish is perfect for you!
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Toasting the Pecans
So this side is super simple, and doesn't require too much work. I first toasted a batch of pecans in the oven for about 10 minutes. I then pulled them out and allowed them to cool. If you have smaller sized pecans, 8 minutes may be enough. Once you can start smelling them, they are ready to be pulled out. After they have cooled, chop them up into little bits and set aside.
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Cooking Up the Veggies
Next I washed and cut up the cauliflower head into florets. I also chopped up a small shallot into little pieces. I pulled a honeycrisp apple out of the refrigerator and cut in in half from the top. I then cut thin splices of apple and cut off the inner strip that had seeds and core on it and set the apple aside.
I then sprayed my skillet down with nonstick cooking spray and added in the shallots. I cooked those over medium heat until they were soft and added in the cauliflower, about half the head at a time. In between each half, I gave the cauliflower a good spray of the cooking spray, salted them to taste, and tossed them around a bit. I then cooked the cauliflower until the florets were becoming golden.
I added the apple slices, thyme, and 3/4 cup water to the skillet, stirred everything around a bit and then covered the skillet and let the veggies cook down until the cauliflower was soft. This took about 12-15 minutes. After that I reduced the heat to a simmer, uncovered the veggies and let them cook until the water had evaporated.
Once all the water is gone, I removed the skillet from heat and gave everything a good mix together. Right before serving, I dumped the toasted pecans on top and mixed them in and it was ready to go!
recipe
Recipe adapted from Real Simple
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