Cauliflower with Brown Butter Sage Pear and Hazelnut
Elevate your side dish game with this show-stopping recipe for Cauliflower with Brown Butter Sage, Pear, and Hazelnuts! Perfectly roasted cauliflower is tossed with toasted hazelnuts and sweet, juicy pears, then drizzled with nutty brown butter infused with crispy sage leaves for an irresistible depth of flavor. A squeeze of fresh lemon juice brightens the dish, while optional shaved Parmesan adds a touch of indulgence. This dish comes together in just 40 minutes, making it a sophisticated yet approachable option for weeknight dinners or holiday feasts. With its beautifully balanced flavors and textures, this vegetarian masterpiece is destined to be a crowd-pleaser on any table.
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Recipe Information
Ingredients
- 1 head cauliflower
- 6 tablespoons unsalted butter
- 8 leaves fresh sage leaves
- 1 ripe pear
- 1 cup hazelnuts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup shaved Parmesan (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Drizzle the cauliflower with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast in the oven for 20–25 minutes, stirring once halfway through, until golden and tender.
While the cauliflower is roasting, toast the hazelnuts: Place the hazelnuts in a dry skillet over medium heat and toss occasionally until fragrant and lightly browned, about 5–7 minutes. Once cooled slightly, rub them in a clean kitchen towel to remove the skins. Roughly chop the hazelnuts and set aside.
In a small saucepan, melt the butter over medium heat. Add the sage leaves to the saucepan and cook until the butter turns golden brown and the sage leaves become crispy, about 3–4 minutes. Be careful not to burn the butter. Remove the crispy sage leaves and set them aside on a paper towel-lined plate.
Slice the pear into thin wedges or cubes, discarding the core.
In a large mixing bowl, combine the roasted cauliflower, toasted hazelnuts, and pear slices.
Drizzle the browned butter over the cauliflower mixture, along with the lemon juice. Gently toss to mix and adjust seasoning with additional salt and pepper, if needed.
Transfer the dish to a serving platter and garnish with the crispy sage leaves. If desired, sprinkle with shaved Parmesan for an added layer of flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 34.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
