Cauliflower toasted in a skillet mixed with your favorite fall flavors, apple and pecan! This side goes great with chicken, fish, pork, and pretty much anything else. If you want a break from all the squash of fall, this dish is perfect for you!
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WW Smart Points: 3
Toasting the Pecans
So this side is super simple, and doesn't require too much work. I first toasted a batch of pecans in the oven for about 10 minutes. I then pulled them out and allowed them to cool. If you have smaller sized pecans, 8 minutes may be enough. Once you can start smelling them, they are ready to be pulled out. After they have cooled, chop them up into little bits and set aside.
Cooking Up the Veggies
Next I washed and cut up the cauliflower head into florets. I also chopped up a small shallot into little pieces. I pulled a honeycrisp apple out of the refrigerator and cut in in half from the top. I then cut thin splices of apple and cut off the inner strip that had seeds and core on it and set the apple aside.
I then sprayed my skillet down with nonstick cooking spray and added in the shallots. I cooked those over medium heat until they were soft and added in the cauliflower, about half the head at a time. In between each half, I gave the cauliflower a good spray of the cooking spray, salted them to taste, and tossed them around a bit. I then cooked the cauliflower until the florets were becoming golden.
I added the apple slices, thyme, and 3/4 cup water to the skillet, stirred everything around a bit and then covered the skillet and let the veggies cook down until the cauliflower was soft. This took about 12-15 minutes. After that I reduced the heat to a simmer, uncovered the veggies and let them cook until the water had evaporated.
Once all the water is gone, I removed the skillet from heat and gave everything a good mix together. Right before serving, I dumped the toasted pecans on top and mixed them in and it was ready to go!
Recipe adapted from Real Simple