LiveWell Louisiana

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Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

For more recipes visit

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.

Video Credits:

Producers: Sarah Breckenridge and John Craig Ross

Director / Videographer / Editor: John Craig Ross

Original Music Composer: James Sizemore

Titles: Michael Amaditz

White Bean Puree

White Bean Puree Recipe

1 can white beans
1/2 medium onion, diced
3 garlic cloves, rough dice
1 sprig of thyme
Salt, preferably kosher salt, to taste
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 cups vegetable stock
Freshly ground pepper to taste

1. Sauté the onion in olive oil for 5 – 7 minutes. Add garlic and sauté for 2 minutes. Salt and pepper to taste. Drain the beans, rinse thoroughly and transfer to saucepan. Add the vegetable stock and thyme sprig (whole). Bring to a boil. Reduce the heat, cover and simmer until liquid reduces by half. Let beans cool then drain through a strainer set over a bowl. Make sure to discard the thyme sprig.

2. Puree the white beans in a food processor fitted with the steel blade. Add 2 tablespoons of the saved broth, 2 tablespoons of the olive oil, salt to taste and the lemon juice. Puree again. Taste and adjust the salt. Add more of the bean broth for a creamier consistency; the mixture should be like moist hummus.

3. Serve on a crostini. Garnish with arugula and a drizzle of truffle oil to add an earthy and savory finish. 
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Cook Up A Recipe: Vegetarians Castellane

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1 carrot, 2 courgettes
100g of pasta "Castellane"
Some walnut, 50ml of Milk
5g of breadcrumbs
A drop of Wine
A clove of garlic
Oil, salt and pepper

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