The Crisper Whisperer: Andrew Carmellini'S Cauliflower Recipe

• 1/2 cup hazelnuts
• 3 tablespoons unsalted butter
• 1/2 medium head cauliflower, cut into small florets
• 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

1. Set heavy 12-inch skillet over medium heat. Pour in hazelnuts. Cook, shaking the pan occasionally, until skins have turned dark brown in spots and begun to split, about 15 minutes. While hot, 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.
2. Wipe out skillet to remove any hazelnut bits. Set over medium-high heat. Add butter and cook 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.
3. 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.

hazelnuts, unsalted butter, head cauliflower, sage, kosher salt, pear, parsley

Taken from www.seriouseats.com/recipes/2011/01/the-crisper-whisperer-andrew-carmellinis-cauliflower-recipe.html (may not work)