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Recipe

Video Recipe: Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Sarah Breckenridge and John Craig Ross; videography by John Craig Ross; original music composition by James Sizemore; titles by Michael Amaditz

If you think pears are just for snacking or for pies and tarts, think again. In our latest Video Recipe, we’re showing you how to make Cauliflower with Brown Butter, Pears, Sage & Hazelnuts, a homey side dish that’s perfect for the holidays, special occasions, or for Sunday dinner alongside roast pork, beef or chicken.

Check out Pear Season for more sweet and savory ways with pears.

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Cauliflower with Brown Butter, Pears, Sage & Hazelnuts
Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Serves 8-10

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
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

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

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