2 medium cauliflower heads, washed thoroughly
5–7 tbs. butter
1 cup peeled hazelnuts, chopped
1/4 cup sage leaves, picked
1–1 1/2 tsp. salt
1 tsp. coarse-ground black pepper
3 ripe pears, sliced 1/4 inch wide
1/3 cup parsley, roughly chopped
Using a long sharp knife, cut around the top of the stem and pull off the florets. Cut each floret lengthwise into slices no more than 1/2 inch thick.
Melt 5 tablespoons of butter in a large sauté pan over medium-high heat until it bubbles white.
Add the sliced cauliflower, hazelnuts, and sage, and cook together, stirring or shaking the pan about every 30 seconds to keep from sticking. (If your pan is not large enough, this should be made in 2 batches.)
When the cauliflower begins to soften, add salt and pepper and more butter if necessary. Cook for another 6 to 7 minutes, until the cauliflower browns a bit. Turn off the heat, and add the pear slices and parsley. Remove from the stove, and mix all the ingredients together.