Thanksgiving in September: Cauliflower with Brown Butter, Pears, Sage, and Hazelnuts

This was dish number two of the Thanksgiving in September extravaganza. It's a really unique dish, and the flavors go together very well. The cauliflower is nutty, the pears lend just the right sweet touch, and the nuts add great crunch. And then you can't beat the flavor of browned butter! This is an elegant side dish that's easy to pull together...it's also fun to surprise your guests with the unusual combination of flavors!


Cauliflower with Brown Butter, Pears, Sage, and Hazelnuts (from Fine Cooking)

6 T unsalted butter
1 medium head cauliflower, cut into florets
1/2 cup chopped hazelnuts (I bought a 1/2 cup bag in the baking section, but you could toast and chop them yourself)
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground pepper
2 ripe pears, peeled, cored, and thinly sliced

1. In a 12-inch skillet over medium heat, melt the butter. Cook until browned and bubbling, swirling the pan occasionally.
2. Add the cauliflower, hazelnuts, and sage. Cook 2 minutes, stirring occasionally. Season with 1 tsp salt and 1/2 tsp pepper. Continue to cook until the cauliflower is browned and tender.
3. Remove pan from heat and toss in the pears gently to combine. Season to taste with more salt if needed.