The Crisper Whisperer: Andrew Carmellini'S Cauliflower Recipe – a delicious recipe with hazelnuts, unsalted butter, head cauliflower, sage, Kosher salt, pear. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 dishtowel. 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, sage, chopped hazelnuts, and a few generous pinches of salt and pepper and cook, stirring occasionally, until cauliflower is tender and has caramelized in spots, 10 to 15 minutes.
3
Quarter and core pear and slice thinly. Add pear and parsley to cauliflower mixture, stir to distribute, and taste for seasoning. Serve warm or at room temperature.
79
kcal
Calories
9
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup hazelnuts, 3 tablespoons unsalted butter, 1/2 medium head cauliflower, cut into small florets, 4 fresh sage leaves, julienned, and more.
Yes, The Crisper Whisperer: Andrew Carmellini'S Cauliflower Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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