Prep 20 mins
Cook 50 mins
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 burnt. Martha Stewart Site, First published November 2001.
- 1 cup hazelnuts (filberts)
- 3 small heads cauliflower or 2 large heads cauliflower
- 10 tablespoons unsalted butter
- fresh ground black pepper
- 2 -3 pinches crushed red pepper flakes
- 2 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
- Preheat oven to 350ºF.
- 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 20 minutes.
- Transfer to a platter.
- In a medium saucepan, melt butter and crushed red pepper flakes, for that extra kick, 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.
This was a new way to make cauliflower. It was pretty steamed all in one head instead of in pieces. The sauce was very good even though we used a buttery spread instead of butter. The family enjoyed it.
I first made this recipe when it appeared in Martha Stewart magazine a number of years ago. It remains one of my family's favorite ways to eat cauliflower, and the whole head, steamed, makes an unusually festive party or holiday presentation. It's yummy, and easy to make!