Serves 8-10.
From Melissa Clark, “The Ultimate Thanksgiving,” Fine Cooking, October/November 2008.
- 6 tablespoons 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
- Salt and freshly ground black pepper
- 2 large ripe pears, cored and thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350 °F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While they are still warm, rub them against each other in a clean dishtowel to remove the papery skins.
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 teaspoon salt and 1/2 teaspoon 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: You can prep all the ingredients several hours ahead, except for the pears, which will brown if cut too far in advance.