Cauliflower with Pears, Sage and Hazelnuts

The pears and sage go very well with cauliflower. This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.

  • 1/2 cup hazelnuts, chopped roughly
  • 3 tablespoons unsalted butter
  • 1/2 medium head cauliflower, cut into small florets or slices 1/4 to 1/2 inch thick
  • 4to 8 fresh sage leaves, cut into a chiffonade
  • 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper
  • 1 medium firm-ripe Bosc or Anjou pear, cored and thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
YIELD: Serves Four to six persons
COURSE: Vegetables and Sides
CUISINE: Italian
  1. Melt the butter into a large saute pan on medium heat, until it bubbles. 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, 8 to 12 minutes.
  2. Continue cooking until the cauliflower turns a light golden brown
  3. Quarter and core the pear and slice thinly. Add pear and parsley to cauliflower mixture, stir to distribute, and taste for seasoning. Serve warm or at room temperature.