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Cauliflower with Brown Butter, Pear, Sage and Hazelnuts
  • Cauliflower
  • Vegetables
Serves:   4
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   30 minutes
  • Total Time:   45 minutes


1/2 cup hazelnuts

3 tablespoons unsalted butter
1/2 medium head cauliflower, cut into small florets. Some CSA cauliflower are small and this will be a perfect size whole.
4 fresh sage leaves, julienned
Kosher salt and freshly ground black pepper
1 medium firm-ripe Bosc pear
1 tablespoon chopped fresh flat-leaf parsley


Remove the skin of the hazelnuts.  To prepare the hazelnuts set heavy 12-inch skillet over medium heat. Pour in hazelnuts and cook, shaking the pan occasionally, until skins have turned dark brown in spots and begun to split, about 15 minutes. Carefully pour hazelnuts into center of clean dishtowel. Rub together to remove skins. When hazelnuts are cool enough to handle, finely chop and set aside.??

?? Cook butter until bubbly and beginning to turn brown. Add cauliflower, sage, chopped hazelnuts, and a few generous pinches of salt and pepper and cook, stirring occasionally, until cauliflower is tender and has caramelized in spots, 10 to 15 minutes. ??

Quarter and core pear and slice thinly. Add pear and parsley to cauliflower mixture, stir to distribute, and taste for seasoning. Serve warm or at room temperature.

Adapted from Urban Italian: Simple Recipes and True Stories from a Life in Food - Andrew Carmellini's 

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