Monday, December 17, 2012

Cauliflower and pears with brown butter and roasted hazelnuts
1 medium head cauliflower, cut into florets
2 Tbsp. olive oil
1 tsp. Mediterranean spices
1 – 2 comice pears, cored and thinly sliced
8 fresh sage leaves, thinly sliced
½ stick unsalted butter
1/2C roasted hazelnuts, skinned and coarsely chopped
salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil and Mediterranean spices on a rimmed cookie sheet.  Roast until almost tender – about 15 – 20 minutes.  Add the pear slices and sage leaves and toss to combine.  Return to the oven and roast until cauliflower is tender – about 5 minutes.

Meanwhile heat butter in a pan until browned but not burned.  Remove the vegetables/pear from the oven and add the browned butter and hazelnuts, tossing to combine.  Season to taste with salt and pepper and transfer to a serving platter and serve.
MAKES:  6 servings

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