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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Being one that can be served warm or at room temperature, this one worked out great for a covered dish Christmas party that we went to. I took it straight from the skillet to a pre-heated Corningware dish to transport. The meat served was ham and this made for an excellent side pairing. In lieu of the hazelnuts, I used what I had on-hand, toasted slivered almonds. They worked great. Since I was making 1-1/2 times the recipe my skillet was very full. So, I took Lisa Barrett's advice and covered the pan to steam the cauliflower some. However, I did it after the addition of the nuts and sage in several smaller time increments, stirring in between until everything was browned. Everyone really liked the cauliflower/pear combination, too.
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.
Delicious and simple!
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
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?