Cauliflower w/Hazelnut Brown Butter
Steamed fresh cauliflower intensifies in flavor with toasted hazelnuts and brown butter.
Ingredients:
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.
