Roast Cauliflower Hazelnut Pilaf Food

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

Ingredients

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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