Cauliflower With Brown Butter Pears Sage Hazelnuts Recipes

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CAULIFLOWER WITH BROWN BUTTER

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield about 4 side dish servings

Number Of Ingredients 7



Cauliflower with Brown Butter image

Steps:

  • Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
  • Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
  • Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.

Kosher salt
1 head cauliflower (about 2 pounds), broken into small florets
1/4 cup unsalted butter
3 tablespoons fresh breadcrumbs
2 teaspoons freshly squeezed lemon juice
1 tablespoon minced parsley
Freshly ground black pepper

CAULIFLOWER WITH BROWN BUTTER, SAGE, PEAR AND HAZELNUT

This dish is simple enough for a weeknight, but fancy enough for a special meal. It's from Andrew Carmellini's _Urban Italian_, as reposted by Caroline Russock at Serious Eats. http://bit.ly/haXgCP

Provided by DrGaellon

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Cauliflower With Brown Butter, Sage, Pear and Hazelnut image

Steps:

  • Place a heavy skillet over medium-high heat. Add hazelnuts and cook, shaking occasionally, until nuts begin to show dark brown spots and split open, about 15 minutes. Transfer hot nuts to a clean dishtowel and begin rubbing vigorously to remove skins. When cooled enough to work with, chop finely and set aside.
  • Wipe any hazelnut remains from the skillet. Add butter and set over medium-high heat. Cook until foaming subsides and milk solids begin to turn brown. Add cauliflower florets, sage and hazelnuts. Season generously with salt and pepper. Cook, stirring occasionally, 10-15 minutes, until cauliflower is tender and browned in spots.
  • Remove core from pear and slice thinly. Add pear and parsley to cauliflower and stir in gently. Adjust seasoning and serve hot, warm, or at room temperature.

Nutrition Facts : Calories 226.8, Fat 19.2, SaturatedFat 6.3, Cholesterol 22.9, Sodium 24.2, Carbohydrate 13.4, Fiber 4.5, Sugar 6.5, Protein 4.2

1/2 cup hazelnuts
3 tablespoons unsalted butter
1/2 medium head cauliflower, cut into small florets
4 fresh sage leaves, julienned
kosher salt
fresh ground black pepper
1 medium bosc pear, firm-ripe
1 tablespoon chopped fresh flat-leaf parsley

LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER

Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate its soft, creamy texture and delicate flavor. Steam larger florets so the cauliflower doesn't become waterlogged, then coarsely crush it after cooking for easier eating.

Provided by Alison Roman

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8



Lemony Cauliflower With Hazelnuts and Brown Butter image

Steps:

  • Place cauliflower in a steamer basket set over a large, lidded pot (preferably wider than taller) of boiling water. Season with salt and pepper. Cover the pot and steam until cauliflower is totally tender, 8 to 10 minutes. (You can check the doneness by piercing it with a paring knife or fork.)
  • Meanwhile, heat butter and hazelnuts in a small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4 to 6 minutes. Using a wooden spoon or small whisk, stir the butter, making sure all the milk solids and hazelnuts are browning evenly. Add olive oil and continue to cook until both the butter and hazelnuts are deeply golden brown, 1 to 2 minutes more.
  • Once the cauliflower is done, use a potato masher or large fork to gently crush it into bite-size pieces. Transfer cauliflower to a large serving platter or plate, and drizzle with 2 tablespoons lemon juice. Spoon hazelnut mixture over the cauliflower, and top with chives and flaky salt. Serve alongside lemon halves for squeezing.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams

1 small head cauliflower, broken into larger florets
Kosher salt and black pepper
4 tablespoons unsalted butter
¼ cup skin-on hazelnuts, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice, plus 1 lemon, halved for serving
¼ cup finely chopped chives
Flaky sea salt

CAULIFLOWER WITH HAZELNUT BROWN BUTTER

In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not burn.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5



Cauliflower with Hazelnut Brown Butter image

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Coarsely chop nuts; set aside.
  • Trim stems of cauliflower so they sit flat, keeping head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam cauliflower until just tender, about 10 minutes. Transfer to a platter.
  • In a medium saucepan, melt butter over medium heat. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes. Remove from heat, and add lemon juice and chives. Season with salt, and stir to combine. Pour over cauliflower, and serve immediately.

1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3 1/2 pounds)
10 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS

Categories     Vegetable     Dessert     Quick & Easy

Yield 8-10

Number Of Ingredients 7



CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS image

Steps:

  • Tip: 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 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 tsp. salt and 1/2 tsp. 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 Tips You can prep all the ingredients several hours ahead except for the pears, which will brown if cut too far in advance. Calories (kcal): 140; Fat (g): 11; Fat Calories (kcal): 90; Saturated Fat (g): 4.5; Protein (g): 2; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 1; Sodium (mg): 125; Cholesterol (mg): 20; Fiber (g): 3;

3 oz. (6 Tbs.) unsalted butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide
1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground black pepper
2 large ripe pears, cored and thinly sliced
2 Tbs. chopped fresh flat-leaf parsley

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER

Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.

Provided by Julia Moskin

Categories     easy, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7



Roasted Cauliflower With Lemon Brown Butter image

Steps:

  • Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
  • Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
  • Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
  • Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon sea salt, more for tossing
3 medium-large heads cauliflower (about 3 pounds)
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE AND HAZELNUTS

Categories     Vegetable     Side     Sauté     Thanksgiving

Yield 8-10 People

Number Of Ingredients 7



CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE AND HAZELNUTS image

Steps:

  • 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, 6-7 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 turn brown if cut too far in advance.

3 ounces (6 Tablespoons) butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide.
1/2 cup toasted, skinned, chopped hazelnuts. (Tip - to toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350 oven for 14-18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins)
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground pepper
2 large ripe pears, cored and thinly sliced
2 Tablespoons chopped fresh parsley

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