Cauliflower With Hazelnut Brown Butter Recipes

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LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER



Lemony Cauliflower With Hazelnuts and Brown Butter image

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

1 small head cauliflower, broken into larger florets
Kosher salt and black pepper
4 tablespoons unsalted butter
¼ cup skin-on hazelnuts, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice, plus 1 lemon, halved for serving
¼ cup finely chopped chives
Flaky sea salt

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

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 burn.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3 1/2 pounds)
10 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives

Steps:

  • Preheat oven to 350 degrees. 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 10 minutes. Transfer to a platter.
  • In a medium saucepan, melt butter 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.

SCALLOPS WITH HAZELNUTS AND BROWNED BUTTER VINAIGRETTE



Scallops with Hazelnuts and Browned Butter Vinaigrette image

Categories     Salad     Leafy Green     Nut     Shellfish     Appetizer     Quick & Easy     Seafood     Scallop     Hazelnut     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

5 tablespoons unsalted butter
12 large sea scallops (about 1 pound)
1 1/2 teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
1/4 cup husked hazelnuts, toasted, chopped
1 tablespoon white balsamic vinegar
1 small bunch watercress, thick stems trimmed

Steps:

  • Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.
  • Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.

ROASTED CAULIFLOWER WITH BROWN BUTTER



Roasted Cauliflower with Brown Butter image

This buttery, caramelized crown of cauliflower proves you don't need to get complicated to achieve dramatic, decadent results in the kitchen. Whole-roasting provides an even surface for basting with brown butter, which trickles into the crevices and crisps the exterior. Finish simply with a shower of salt, and you've got a beautiful side dish hearty enough to serve as a main.

Provided by Michael Ruhlman

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 4

1 head cauliflower, whole
1 tablespoon canola oil
6 tablespoons unsalted butter, softened
Kosher salt

Steps:

  • Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
  • Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
  • Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
  • Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER



Roasted Cauliflower with Caper Brown Butter image

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower
3 tablespoons olive oil
¼ cup salted butter
1 clove garlic, minced
2 tablespoons coarsely chopped capers
¼ teaspoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER



Roasted Cauliflower With Lemon Brown Butter image

Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.

Provided by Julia Moskin

Categories     easy, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon sea salt, more for tossing
3 medium-large heads cauliflower (about 3 pounds)
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated

Steps:

  • Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
  • Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
  • Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
  • Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams

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

CAULIFLOWER WITH BROWN BUTTER



Cauliflower with Brown Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield about 4 side dish servings

Number Of Ingredients 7

Kosher salt
1 head cauliflower (about 2 pounds), broken into small florets
1/4 cup unsalted butter
3 tablespoons fresh breadcrumbs
2 teaspoons freshly squeezed lemon juice
1 tablespoon minced parsley
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
  • Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
  • Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.

CAULIFLOWER WITH BROWN BUTTER, SAGE, PEAR AND HAZELNUT



Cauliflower With Brown Butter, Sage, Pear and Hazelnut image

This dish is simple enough for a weeknight, but fancy enough for a special meal. It's from Andrew Carmellini's _Urban Italian_, as reposted by Caroline Russock at Serious Eats. http://bit.ly/haXgCP

Provided by DrGaellon

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup hazelnuts
3 tablespoons unsalted butter
1/2 medium head cauliflower, cut into small florets
4 fresh sage leaves, julienned
kosher salt
fresh ground black pepper
1 medium bosc pear, firm-ripe
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place a heavy skillet over medium-high heat. Add hazelnuts and cook, shaking occasionally, until nuts begin to show dark brown spots and split open, about 15 minutes. Transfer hot nuts to a clean dishtowel and begin rubbing vigorously to remove skins. When cooled enough to work with, chop finely and set aside.
  • Wipe any hazelnut remains from the skillet. Add butter and set over medium-high heat. Cook until foaming subsides and milk solids begin to turn brown. Add cauliflower florets, sage and hazelnuts. Season generously with salt and pepper. Cook, stirring occasionally, 10-15 minutes, until cauliflower is tender and browned in spots.
  • Remove core from pear and slice thinly. Add pear and parsley to cauliflower and stir in gently. Adjust seasoning and serve hot, warm, or at room temperature.

Nutrition Facts : Calories 226.8, Fat 19.2, SaturatedFat 6.3, Cholesterol 22.9, Sodium 24.2, Carbohydrate 13.4, Fiber 4.5, Sugar 6.5, Protein 4.2

CAULIFLOWER WITH HAZELNUT BROWN BUTTER



Cauliflower with Hazelnut Brown Butter image

Categories     Steam     Cauliflower     Hazelnut     Boil     Butter

Yield serves 12 to 14

Number Of Ingredients 6

1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3 1/2 pounds)
Coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped chives

Steps:

  • Preheat the oven to 350°F. Place the hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer the nuts to a kitchen towel; rub off the loosened papery skins. Coarsely chop the nuts; set aside.
  • Trim the stems of the cauliflower so they sit flat, keeping the 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 the cauliflower until just tender, about 10 minutes. Transfer to a serving platter.
  • Combine the butter and hazelnuts in a small saucepan. Cook over medium heat until the butter turns brown, 3 to 4 minutes. Remove from heat, and add the lemon juice and chives. Season to taste with salt. Whisk to combine. Pour over the cauliflower, and serve immediately.

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From webetutorial.com


WHOLE ROASTED CAULIFLOWER WITH HAZELNUT AND SHERRY BEURRE NOISETTE
2 tablespoons sherry vinegar. ½ bunch fresh flat-leaf parsley. 1. Preheat the oven to 350°F. 2. Peel the garlic, then place in a mortar with the paprika and the thyme leaves and bash well with the pestle till it forms a a rough paste. Then muddle in 2 tablespoons of olive oil and season to taste. Zest the lemon into a separate bowl and set aside.
From goop.com


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