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Cauliflower with Hazelnut Brown Butter

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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 burn.
    Martha Stewart Living, November 2001
    • Yield Serves 12 to 14
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    Ingredients

    • 1 cup hazelnuts (filberts)
    • 3 small or 2 large heads cauliflower
    • 10 tablespoons unsalted butter
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons snipped chives

    Directions

    1. Preheat oven to 350 degrees. 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.
    2. 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.
    3. In a medium saucepan, melt butter 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.

    Recipe Reviews

    • cynthia970
      6 Nov, 2011

      I made this for Thanksgiving in 2001. It was loved by the whole family. I thought I saved the magazine but misplaced it, I am so glad I found this beloved recipe. Very easy to make and really good.

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