Heat oven to 350. Spread pecans on rimmed baking
sheet and toast, tossing occasionally, about 6 to
8 minutes. Let cool. Roughly chop.
Heat oil in large skillet over medium high heat.
Add shallot and cook, stirring frequently, until
softened, about 3 to 4 minutes. Add apple,
thyme, and 1/2 cup water. Cover. Cook until
cauliflower is tender, 8 to 10 minutes. Stir in
butter and sprinkle with pecans.
Originally Submitted
4/19/2020
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