Cauliflower With Hazelnut Brown Butter

Name: Cauliflower With Hazelnut Brown Butter
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12-14 serving(s)
Ingredients: 1 cup hazelnuts (filberts); 3 small heads cauliflower or 2 large heads cauliflower; 10 tablespoons unsalted butter; salt; fresh ground black pepper; 2 -3 pinches crushed red pepper flakes; 2 tablespoons fresh lemon juice; 2 tablespoons snipped chives

(2)

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 1hr 10mins

SERVES: 12-14

UNITS: US

INGREDIENTS

Nutrition

1

cup hazelnuts (filberts)
3

small heads cauliflower or 2 large heads cauliflower
10

tablespoons unsalted butter
salt
fresh ground black pepper
2 -3

pinches crushed red pepper flakes
2

tablespoons fresh lemon juice
2

tablespoons snipped chives

DIRECTIONS

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.

Submit a Recipe Correction