Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Sautéed Cauliflower with Pecans Recipe
Jan 09, 2013 @ 2:42 PM
Posted by
Daily Value: 13%
Servings: 3
High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 253Daily Value: 13%
Servings: 3
High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 22g | 34% |
| Saturated | 5g | 24% |
| Carbs | 13g | 4% |
| Fiber | 5g | 21% |
| Sugars | 5g | 0% |
| Protein | 5g | 9% |
| Cholesterol | 8mg | 3% |
| Sodium | 376mg | 16% |
| Calcium | 53mg | 5% |
| Magnesium | 48mg | 12% |
| Potassium | 540mg | 15% |
| Iron | 1mg | 7% |
| Zinc | 1mg | 8% |
| Vitamin A | 15IU | 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 D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 23µg | 29% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Jothan Yeager
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.
INGREDIENTS
- 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
DIRECTIONS
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.
