the pre-story of this cauliflower could have gone much worse:

sunday morning i went to a yoga class, make-up-less and with frizzy hair – very glamorous.  leaving class feeling zen, i went to buy cauliflower – and the store had orange cauliflower!  orange!  and for the same price as snowball cauliflower!  hooray!  upon leaving the grocery store, and feeling grand, i bump smack into my ex-boyfriend!  great.  just what i needed: frizzy-yoga-hair, no make-up, and now smelling like odoriferous cabbage.

the shaken feeling i felt after the bump-in quickly dissipated after returning home and remembering i have orange cauliflower! orange cauliflower! weeeee!!!!

truthfully, the orange cauliflower did not make the dish: this cauliflower dish is delicious no matter what kind of cauilflower is used. soooo delicious…you should probably just stop what you are doing now and go make some.

recipe: cauliflower with brown butter, pear, sage, and hazelnuts (adapted from urban italian: simple recipes and true stories from a life in food by andrew carmellini)

recipe: brown-butter cauliflower with hazelnuts and pear.

ingredients:

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

directions:

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 tea towel. 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 and a few generous pinches of salt and pepper and cook, stirring occasionally, until cauliflower is tender and has caramelized in spots, 10 minutes.

3. after 10 minutes add sage and hazelnuts and continue to cook for 5 minutes. meanwhile, quarter and core pear and slice thinly. add pear to cauliflower mixture after cauliflower has finished cooking, stir to distribute, and taste for seasoning.

4.  if you like your cauliflower slightly more tender as i do, pour cauliflower into roasting pan and roast in 350 degree oven for 10 minutes or until to your desires.

5.  serve warm or at room temperature.

6.  eat and enjoy!

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