Sautéed Cauliflower with Pecans

Sautéed Cauliflower with Pecans
Jothan Yeager


  • 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.


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, Alcohol Free, No Sugar Added

Daily value:



  • Fat 69g 107%
  • Carbs 38g 13%
  • Saturated 7g 33%
  • Fiber 16g 64%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 40g
  • Polyunsaturated 20g
  • Protein 14g 29%
  • Sodium 130mg 5%
  • Calcium 165mg 16%
  • Magnesium 145mg 36%
  • Potassium 1,636mg 47%
  • Iron 4mg 20%
  • Zinc 4mg 25%
  • Phosphorus 367mg 52%
  • Vitamin A 3µg 0%
  • Vitamin C 209mg 348%
  • Thiamin (B1) 1mg 41%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 268µg 67%
  • Vitamin E 6mg 30%
  • Vitamin K 92µg 115%
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