LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER
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
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
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Mark Kedamwana
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The cauliflower is always tender and flavorful, and the hazelnuts and brown butter add a delicious crunch and richness.
Anderson Kingi
[email protected]I'm not sure what went wrong, but my cauliflower turned out mushy. I think I might have overcooked it.
SONTO RADEBE
[email protected]This dish is a great way to use up leftover cauliflower. It's also a healthy and delicious side dish.
Noor Qayomy
[email protected]Overall, this was a good recipe. The cauliflower was tender and flavorful, and the hazelnuts and brown butter added a nice touch of flavor. I would recommend this recipe to others.
Cozetta Gunn
[email protected]The cauliflower was a bit undercooked for my liking. I would recommend cooking it for a few minutes longer next time.
Farrah Stine
[email protected]This recipe was a bit too lemony for my taste. I would recommend using less lemon juice next time.
Ntoko Nxele
[email protected]I loved the combination of flavors in this dish. The lemon and hazelnuts were a perfect match for the cauliflower. I also liked the addition of the brown butter, which added a nice richness to the dish.
Jennifer Norbert
[email protected]This dish was easy to make and turned out great! I followed the recipe exactly, and the cauliflower was perfectly cooked. The hazelnuts and brown butter added a nice touch of flavor. I would definitely recommend this recipe.
Prince Pineiro
[email protected]I'm not a huge fan of cauliflower, but this recipe changed my mind. The lemon and hazelnuts really brightened up the flavor, and the brown butter added a nice nutty flavor. I'll definitely be making this again.
Jessica Walker
[email protected]This recipe was a hit with my family! The cauliflower was perfectly tender and flavorful, and the hazelnuts and brown butter added a delicious crunch and richness. I will definitely be making this again.