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Cauliflower with Brown Butter, Pear, Sage and Hazelnuts

Cauliflower
Vegetables

Serves: 4
(serving size: 1 cup)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

1/2 cup hazelnuts

3 tablespoons unsalted butter

1/2 medium head cauliflower, cut into small florets. Some CSA cauliflower are small and this will be a perfect size whole.

4 fresh sage leaves, julienned

Kosher salt and freshly ground black pepper

1 medium firm-ripe Bosc pear

1 tablespoon chopped fresh flat-leaf parsley

Directions

Remove the skin of the hazelnuts. To prepare the hazelnuts set heavy 12-inch skillet over medium heat. Pour in hazelnuts and cook, shaking the pan occasionally, until skins have turned dark brown in spots and begun to split, about 15 minutes. Carefully pour hazelnuts into center of clean dishtowel. Rub together to remove skins. When hazelnuts are cool enough to handle, finely chop and set aside.??

?? Cook butter until bubbly and beginning to turn brown. Add cauliflower, sage, chopped hazelnuts, and a few generous pinches of salt and pepper and cook, stirring occasionally, until cauliflower is tender and has caramelized in spots, 10 to 15 minutes. ??

Quarter and core pear and slice thinly. Add pear and parsley to cauliflower mixture, stir to distribute, and taste for seasoning. Serve warm or at room temperature.

Adapted from Urban Italian: Simple Recipes and True Stories from a Life in Food - Andrew Carmellini's