Cauliflower With Hazelnut Brown Butter |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 14 |
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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. 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 |
Directions:
1. Preheat oven to 350ºF.
2. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes.
3. Transfer nuts to a kitchen towel; rub off loosened papery skins.
4. Coarsely chop nuts; set aside.
5. Trim stems of cauliflower so they sit flat, keeping head intact.
6. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste.
7. Steam cauliflower until just tender, about 20 minutes.
8. Transfer to a platter.
9. In a medium saucepan, melt butter and crushed red pepper flakes, for that extra kick, over medium heat.
10. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes.
11. Remove from heat, and add lemon juice and chives.
12. Season with salt, and stir to combine.
13. Pour over cauliflower, and serve immediately.
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