Sautéed Cauliflower with Pecans Recipe


Cal/Serving: 259
Daily Value: 13%
Servings: 3

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
Vitamin A17IU0%
Vitamin C70mg116%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg7%
Niacin (B3)1mg5%
Vitamin B60mg16%
Folic Acid (B9)89µg22%
Vitamin E2mg10%
Vitamin K31µg38%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Sautéed Cauliflower with Pecans
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.



  • 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


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.

Recipe Details

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Servings: 3
Cuisine: American

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