(serving size: 1 cup)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
1/2 cup hazelnuts
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