Sautéed Cauliflower with Pecans

Sautéed Cauliflower with Pecans
Staff Writer
Sautéed Cauliflower with Pecans

Jothan Yeager

Sautéed Cauliflower with Pecans

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.


Calories per serving:

259 calories

Dietary restrictions:

High Fiber, Low Carb, Low Sodium Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 23g 36%
  • Carbs 13g 4%
  • Saturated 2g 11%
  • Fiber 5g 21%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 13g
  • Polyunsaturated 7g
  • Protein 5g 10%
  • Sodium 43mg 2%
  • Calcium 55mg 5%
  • Magnesium 48mg 12%
  • Potassium 545mg 16%
  • Iron 1mg 7%
  • Zinc 1mg 8%
  • Phosphorus 122mg 17%
  • Vitamin A 1µg 0%
  • Vitamin C 70mg 116%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 89µg 22%
  • Vitamin E 2mg 10%
  • Vitamin K 31µg 38%
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