- Albert Roux born
- Piereogi Day
Sautéed Cauliflower with Pecans
- 2 Tablespoons rendered bacon fat or olive oil
- 1/2 large head cauliflower, cut or torn into bite-sized florets and stem pieces
- 1/2 large onion, chopped into 1/4-inch pieces
- 1/2 Cup pecan halves
- Freshly grated nutmeg, to taste
- Salt and pepper, to taste
Sautéed cauliflower is awesome, and is especially nice with nuts. My favorite are walnuts, but I was out of those and found that the richer flavor of pecans worked very nicely with this dish. I had cooked some bacon earlier in the day, so I used the bacon fat to sauté with. I recommend this for the additional flavor component, but you could use olive oil instead if you wanted a healthier version. I also added some nutmeg, and found that it magically elevated every component in the dish to a new height of taste bud happiness.
Heat a large sauté pan over medium-high heat until hot. Add the bacon fat and swirl to coat the pan. Add the cauliflower and sauté until it begins to brown, stirring and turning as needed to brown evenly.
After about 5 minutes, reduce the heat to medium, add the onion and pecans, and cover with a lid. Stir every few minutes until the onions are translucent and the cauliflower is softened, about 10 minutes. (The cauliflower should be soft but still have a slight crunch to it.) Season with nutmeg, salt, and pepper, to taste.