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 burnt. Martha stewart site, first published november 2001.

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Steps

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Preheat oven to 350f.

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Place hazelnuts on a baking sheet.

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Toast until fragrant , about 10 minutes.

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Transfer nuts to a kitchen towel.

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Rub off loosened papery skins.

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Coarsely chop nuts.

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Set aside.

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Trim stems of cauliflower so they sit flat , keeping head intact.

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Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack.

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Add salt to taste.

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Steam cauliflower until just tender , about 20 minutes.

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Transfer to a platter.

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In a medium saucepan , melt butter and crushed red pepper flakes , for that extra kick , over medium heat.

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Add hazelnuts , and cook until butter turns brown , 3 to 4 minutes.

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Remove from heat , and add lemon juice and chives.

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Season with salt , and stir to combine.

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Pour over cauliflower , and serve immediately.

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Ingredients

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hazelnuts, heads cauliflower, unsalted butter, salt, fresh ground black pepper, crushed red pepper flakes, fresh lemon juice, chives