Sauteed Cauliflower And Apples With Pecans Recipes

SAUTéED CAULIFLOWER WITH APPLES AND SHERRY

Sautéed Cauliflower with Apples and Sherry image

Provided by Kay Rentschler

Time 25m

Yield 4 to 6 side dish servings

Number Of Ingredients 8

Ingredients

1 medium head cauliflower
2 tablespoons unsalted butter
1/2 teaspoon salt
2 tablespoons shallots, minced
2/3 cup Braeburn or other apple in 1/4-inch dice
1 tablespoon amontillado sherry
1/2 teaspoon freshly ground black pepper
Grated nutmeg

Steps:

Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.

SAUTEED CAULIFLOWER

Sauteed Cauliflower image

Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.

Provided by Andtototoo

Categories Cauliflower

Time 35m

Yield 3 serving(s)

Number Of Ingredients 3

Ingredients

1 cauliflower
olive oil, as needed
salt, as needed

Steps:

Remove the base of the stem of the cauliflower with a sharp knife.
From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
Fry the cauliflower until brown on the second side, adding more olive oil if needed.
At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
Sprinkle with salt.
Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.

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