Cauliflower With Brown Butter, Sage, Pear and Hazelnut

This dish is simple enough for a weeknight, but fancy enough for a special meal. It's from Andrew Carmellini's _Urban Italian_, as reposted by Caroline Russock at Serious Eats. http://bit.ly/haXgCP

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup hazelnuts
• 3  tablespoons unsalted butter
• 1⁄2 medium head cauliflower, cut into small florets
• 4  fresh sage leaves, julienned
•  kosher salt
•  fresh ground black pepper
• 1  medium bosc pear, firm-ripe
• 1  tablespoon  chopped fresh flat-leaf parsley

Directions

1. Place a heavy skillet over medium-high heat. Add hazelnuts and cook, shaking occasionally, until nuts begin to show dark brown spots and split open, about 15 minutes. Transfer hot nuts to a clean dishtowel and begin rubbing vigorously to remove skins. When cooled enough to work with, chop finely and set aside.
2. Wipe any hazelnut remains from the skillet. Add butter and set over medium-high heat. Cook until foaming subsides and milk solids begin to turn brown. Add cauliflower florets, sage and hazelnuts. Season generously with salt and pepper. Cook, stirring occasionally, 10-15 minutes, until cauliflower is tender and browned in spots.
3. Remove core from pear and slice thinly. Add pear and parsley to cauliflower and stir in gently. Adjust seasoning and serve hot, warm, or at room temperature.