Recipe by Manami
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.
Top Review by rdzuroff
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.
- 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
Directions See How It's Made
- 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.