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Epicurious

Cauliflower with Hazelnut Brown Butter

Recipe information

  • Yield

    serves 12 to 14

Ingredients

1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3 1/2 pounds)
Coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped chives

Preparation

  1. Step 1

    Preheat the oven to 350°F. Place the hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer the nuts to a kitchen towel; rub off the loosened papery skins. Coarsely chop the nuts; set aside.

    Step 2

    Trim the stems of the cauliflower so they sit flat, keeping the 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 the cauliflower until just tender, about 10 minutes. Transfer to a serving platter.

    Step 3

    Combine the butter and hazelnuts in a small saucepan. Cook over medium heat until the butter turns brown, 3 to 4 minutes. Remove from heat, and add the lemon juice and chives. Season to taste with salt. Whisk to combine. Pour over the cauliflower, and serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsHazelnutNutCauliflowerVegetableLemonCitrusFruitChiveHerbs & SpicesSideDinnerKetoVegetarianGluten Free5 Ingredients or FewerSteamCookbooks
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