For more recipes visit FineCooking.tv
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.
Producers: Sarah Breckenridge and John Craig Ross
Director / Videographer / Editor: John Craig Ross
Original Music Composer: James Sizemore
Titles: Michael Amaditz