This recipe is out of the October 2013 issue of Real Simple (pg. 216).
Ingredients: [‘pecans’, ‘olive oil’, ‘shallot’, ‘cauliflower’, ‘kosher salt’, ‘black pepper’, ‘fuji apple’, ‘fresh thyme’, ‘water’, ‘unsalted butter’]
Quantity of Ingredients: [“1/4 cup pecans, toasted “,”2 tablespoons olive oil”,”1 small shallot, chopped “,”1 head cauliflower, cut into florets (about 5 cups)”,”1/4 teaspoon kosher salt”,”1/4 teaspoon black pepper”,”1 fuji apple, thinly sliced (also Braeburn)”,”1 teaspoon fresh thyme (1/2 tsp dried)”,”1/2 cup water”,”2 tablespoons unsalted butter”]
Number of Servings: 4
Steps: [‘Heat the oil in a large skillet over medium-heat heat. Add the shallot and cook, stirring frequently, until softened, 3-4 minutes.’, ‘Add the cauliflower, salt, and pepper and cook, tossing occasionally, until golden, 4-6 minutes.’, ‘Add the apple, thyme and water.’, ‘Cover and cook until cauliflower is tender, 8-10 minutes.’, ‘Stir in butter and sprinkle with pecans.’]