Lemony Cauliflower With Hazelnuts And Brown Butter Recipes

LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER

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.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
• Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
• Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.

CAULIFLOWER WITH HAZELNUT BROWN BUTTER

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.

CAULIFLOWER WITH HAZELNUT BROWN BUTTER

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.

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER

Steps:

• In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.
• Drain on paper toweling and transfer oil to a large bowl.
• Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.
• Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.
• Add cauliflower to bowl of oil and season with table salt; toss to coat.
• Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.
• In the meantime, melt butter in a small pan over medium heat until foamy.
• Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.
• Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.

CAULIFLOWER WITH HAZELNUT BROWN BUTTER

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.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS

Steps:

• To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350° F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.
• In a 12 skillet over medium high heat, melt the butter until light brown and bubbly.
• Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally.
• Season with 1 teaspoons salt and 1/2 tsp pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6-7 minutes more.
• Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.