Cauliflower With Brown Butter Pears Sage Hazelnuts Recipes

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CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS



CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS image

Categories     Vegetable

Yield 10 servings

Number Of Ingredients 7

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

Steps:

  • Tip: 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. -------------------------------------------------------------------------------- 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.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS



Cauliflower With Brown Butter, Pears, Sage & Hazelnuts image

This is a nice change to regular cauliflower dish and a wonderful compliment to any Thanksgiving dinner. You can prep all the ingredients several hours ahead except for the pears as they will brown if cut too far in advance. This was in Fine Cooking.

Provided by heather in Ont

Categories     Cauliflower

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 tablespoons unsalted butter
1 head cauliflower, medium size, cut into small florets about 3/4 inches wide
1/2 cup hazelnuts, toasted, skinned, chopped
8 fresh sage leaves, thinly slice crosswise
salt and pepper, to taste
2 large pears, ripe, cored and thinly sliced
2 tablespoons parsley, chopped fresh flat-leaf

Steps:

  • 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.
  • In a 12 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 teaspoons salt and 1/2 tsp pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6-7 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.

Nutrition Facts : Calories 181.4, Fat 14.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 24.3, Carbohydrate 14, Fiber 4.1, Sugar 7.4, Protein 3

CAULIFLOWER WITH HAZELNUT BROWN BUTTER



Cauliflower with Hazelnut Brown Butter image

In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not burn.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3 1/2 pounds)
10 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Coarsely chop nuts; set aside.
  • Trim stems of cauliflower so they sit flat, keeping head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam cauliflower until just tender, about 10 minutes. Transfer to a platter.
  • In a medium saucepan, melt butter over medium heat. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes. Remove from heat, and add lemon juice and chives. Season with salt, and stir to combine. Pour over cauliflower, and serve immediately.

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