Prep 15 mins
Cook 25 mins
This is a nice change to regular cauliflower dish and a wonderful compliment to any Thanksgiving dinner. You can prep all the ingredients several hours ahead except for the pears as they will brown if cut too far in advance. This was in Fine Cooking.
- 6 tablespoons unsalted butter
- 1 head cauliflower, medium size, cut into small florets about 3/4 inches wide
- 1⁄2 cup hazelnuts, toasted, skinned, chopped
- 8 fresh sage leaves, thinly slice crosswise
- salt and pepper, to taste
- 2 large pears, ripe, cored and thinly sliced
- 2 tablespoons parsley, chopped fresh flat-leaf
- To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350° F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.
- In a 12 skillet over medium high heat, melt the butter until light brown and bubbly.
- Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally.
- Season with 1 teaspoons salt and 1/2 tsp pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6-7 minutes more.
- Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.