Cauliflower With Brown Butter Sage Pear And Hazelnut

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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

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Steps

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Place a heavy skillet over medium-high heat.

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Add hazelnuts and cook , shaking occasionally , until nuts begin to show dark brown spots and split open , about 15 minutes.

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Transfer hot nuts to a clean dishtowel and begin rubbing vigorously to remove skins.

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When cooled enough to work with , chop finely and set aside.

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Wipe any hazelnut remains from the skillet.

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Add butter and set over medium-high heat.

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Cook until foaming subsides and milk solids begin to turn brown.

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Add cauliflower florets , sage and hazelnuts.

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Season generously with salt and pepper.

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Cook , stirring occasionally , 10-15 minutes , until cauliflower is tender and browned in spots.

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Remove core from pear and slice thinly.

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Add pear and parsley to cauliflower and stir in gently.

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Adjust seasoning and serve hot , warm , or at room temperature.

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Ingredients

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hazelnuts, unsalted butter, head cauliflower, fresh sage leaves, kosher salt, fresh ground black pepper, bosc pear, fresh flat-leaf parsley