Cauliflower With Brown Butter Pears Sage Hazelnuts Recipes

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 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:

• 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.