I’ve come to the conclusion lately that cauliflower is an underrated vegetable. Mostly, I used to think it was just plain boring- and yes, when you steam it and serve it plain, I think there is nothing worse.
Its lack of color is another one of its pitfalls- a white veggie on a white plate – need I say again… boring! But its all about how you cook it and fix it up that makes you realize, cauliflower is far from boring. This cauliflower recipe would make a great addition to your Thanksgiving or Holiday meal- the brightness of the apple is pleasing to the eye and gives the dish a hint of sweetness. The nutty taste from the browned butter and toasted pecans give it that holiday essence and amazing flavor that is sure to please even the picky eaters!
- 1 small head cauliflower (about 1 1/2 pounds), cut into florets (about 5 cups)
- 1 small shallot, chopped
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 red apple (such as Fuji or Gala), thinly sliced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1/4 cup pecans
- Spread the pecans on a rimmed baking sheet and toast in a 350 degree oven, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
- 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 thyme and ½ cup water. Cover and cook 5 minutes. Add the apple, cover and continue cooking until the cauliflower is tender, 5 to 7 minutes more. Remove from heat and transfer to a serving bowl.
- In a small sauce pan melt butter on low heat until its completely melted. Once it is fully melted raise the heat to medium-high stirring constantly. The butter will begin to foam and brown. Once the butter has reached a medium caramel brown color remove from heat. Pour browned butter over Cauliflower and toss and sprinkle with the pecans.
Recipe adapted from Real Simple October 2013