Cauliflower Bake With Hazelnut Crunch Crust Food

LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER

Lemony Cauliflower With Hazelnuts and Brown Butter image

Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate its soft, creamy texture and delicate flavor. Steam larger florets so the cauliflower doesn't become waterlogged, then coarsely crush it after cooking for easier eating.

Provided by Alison Roman

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small head cauliflower, broken into larger florets
Kosher salt and black pepper
4 tablespoons unsalted butter
¼ cup skin-on hazelnuts, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice, plus 1 lemon, halved for serving
¼ cup finely chopped chives
Flaky sea salt

Steps:

Place cauliflower in a steamer basket set over a large, lidded pot (preferably wider than taller) of boiling water. Season with salt and pepper. Cover the pot and steam until cauliflower is totally tender, 8 to 10 minutes. (You can check the doneness by piercing it with a paring knife or fork.)
Meanwhile, heat butter and hazelnuts in a small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4 to 6 minutes. Using a wooden spoon or small whisk, stir the butter, making sure all the milk solids and hazelnuts are browning evenly. Add olive oil and continue to cook until both the butter and hazelnuts are deeply golden brown, 1 to 2 minutes more.
Once the cauliflower is done, use a potato masher or large fork to gently crush it into bite-size pieces. Transfer cauliflower to a large serving platter or plate, and drizzle with 2 tablespoons lemon juice. Spoon hazelnut mixture over the cauliflower, and top with chives and flaky salt. Serve alongside lemon halves for squeezing.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams

CAULIFLOWER BAKE WITH HAZELNUT CRUNCH CRUST

Cauliflower Bake With Hazelnut Crunch Crust image

Make and share this Cauliflower Bake With Hazelnut Crunch Crust recipe from Food.com.

Provided by Brookelynne26

Categories Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs heads cauliflower, trimmed and separated into florets
1/3 cup hazelnuts, finely chopped
1 slice of extra crunchy toast, roughly chopped
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk, slightly warmed
1/4 onion, skin removed
1 clove
1 bay leaf
1 pinch salt and pepper
1 pinch nutmeg
7 ounces gruyere cheese, grated (can also use Comte or Parmesan)

Steps:

To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it.
For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
Pre heat the oven to 350 degrees.
Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin.
Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.

Nutrition Facts : Calories 366.9, Fat 23.2, SaturatedFat 11.2, Cholesterol 61.5, Sodium 286.6, Carbohydrate 24.1, Fiber 5.6, Sugar 5.1, Protein 19.3

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