Cauliflower With Brown Butter, Sage, Pear and Hazelnut
"This dish is simple enough for a weeknight, but fancy enough for a special meal. It's from Andrew Carmellini's _Urban Italian_, as reposted by Caroline Russock at Serious Eats. http://bit.ly/haXgCP"
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup hazelnuts
- 3 tablespoons unsalted butter
- 1⁄2 medium head cauliflower, cut into small florets
- 4 fresh sage leaves, julienned
- kosher salt
- fresh ground black pepper
- 1 medium bosc pear, firm-ripe
- 1 tablespoon chopped fresh flat-leaf parsley
directions
- 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.
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Reviews
-
We don't care for sage so I didn't use it but we both LOVED this. I added a little more hazelnuts and IF you don't like pears, it would be good without them. I did love the fresh pear in the dish however!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
