Roast Cauliflower Hazelnut Pilaf Food

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CAULIFLOWER WITH HAZELNUT BROWN BUTTER



Cauliflower With Hazelnut Brown Butter image

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.

Provided by Manami

Categories     Lemon

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350ºF.
  • 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.
  • 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.
  • In a medium saucepan, melt butter and crushed red pepper flakes, for that extra kick, 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.

Nutrition Facts : Calories 172.8, Fat 16.5, SaturatedFat 6.6, Cholesterol 25.4, Sodium 21.2, Carbohydrate 5.6, Fiber 2.8, Sugar 2.2, Protein 3.1

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