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
- 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.
- Continue cooking until the cauliflower turns a light golden brown
- 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.