Cauliflower w/Hazelnut Brown Butter

prepared by and photo by Emily Doscher

Steamed fresh cauliflower intensifies in flavor with toasted hazelnuts and brown butter.

Size: serves 12-14

1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3 1/2 lbs)
Coarse salt
10 tbsp unsalted butter
2 tbsp freshly squeezed lemon juice
2 tbsp finely chopped chives


Preheat oven to 350F.  Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes.  Transfer nuts to a kitchen towel; rub off loosened papery skins (not all skin will entirely come off).  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 steam rack; add salt to taste.  Steam cauliflower until just tender, about 10 minutes.  Transfer to a platter.

Combine butter and hazelnuts in a small saucepan.  Cook over medium heat until butter turns brown, 3 to 4 minutes.  Remove from heat, and add lemon juice and chives. Season to taste with salt.  Whisk to combine.  Pour over cauliflower, and serve immediately.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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