Cauliflower with Pears, Sage and Hazelnuts

The pears and sage go very well with cauliflower.

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
4 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
1 tablespoon 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.