Cauliflower With Brown Butter Pears Sage And Hazelnuts Recipes

CAULIFLOWER WITH BROWN BUTTER, SAGE, PEAR AND HAZELNUT

Steps:

• 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.
• 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.
• 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.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS

Steps:

• Tip: 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-inch 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 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 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. Make Ahead Tips You can prep all the ingredients several hours ahead except for the pears, which will brown if cut too far in advance.

CAULIFLOWER WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Coarsely chop nuts; set aside.
• Trim stems of cauliflower so they sit flat, keeping head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam cauliflower until just tender, about 10 minutes. Transfer to a platter.
• In a medium saucepan, melt butter over medium heat. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes. Remove from heat, and add lemon juice and chives. Season with salt, and stir to combine. Pour over cauliflower, and serve immediately.

CARAMELIZED CAULIFLOWER WITH SAGE

Steps:

• Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.
• Transfer the slices to a large, straight-sided skillet and add enough cold water to come halfway up the sides of the cauliflower, about ¼-inch (6mm) deep. Add the butter, sugar, and lemon juice; season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10-12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.
• Pick and slice the sage leaves. Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts, and freshly grated Parmesan.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS

Steps:

• 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.