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Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Featured in our 2017 Thanksgiving and 2017 Christmas Guides
Scott Phillips

Servings: 8-10

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.

Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 


  • 3 oz. (6 Tbs.) unsalted butter
  • 1 medium head cauliflower, cut into small florets about 3/4 inch wide
  • 1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
  • 8 fresh sage leaves, thinly sliced crosswise
  • Kosher salt and freshly ground black pepper
  • 2 large ripe pears, cored and thinly sliced
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 20
      Sodium (mg): 125
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 2


  • In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

    Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Make Ahead Tips

You can prep all the ingredients several hours ahead except for the pears, which will brown if cut too far in advance.


To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.


Rate or Review


  • user-2033178 | 01/23/2017

    Smooth and crunchy; a fantastic side dish for anything from beef, to pork to turkey. Sweet and salty. Pears, sage and hazelnuts pare well with the cauliflower. Absolutely delicious and easy to pull together.

  • Twin201 | 03/19/2016

    Delicious and simple!

  • LisaBarrett | 11/28/2013

    Delicious. You might want to steam the cauliflower in the pan with the lid on for 5 min or so before adding the nuts and sage

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