Lemony Cauliflower With Hazelnuts and Brown Butter
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small head cauliflower, broken into larger florets
- Kosher salt and black pepper
- 4tablespoons unsalted butter
- ¼ cup skin-on hazelnuts, chopped
- 2tablespoons olive oil
- 2tablespoons fresh lemon juice, plus 1 lemon, halved for serving
- ¼ cup finely chopped chives
- Flaky sea salt
Nutritional analysis per serving (4 servings)
228 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 263 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Except that steamed cauliflower is delicious, and completely different than roasted cauliflower, and the point of the dish is the contrast between the soft, simple cauliflower and the robust, crunchy topping. You might not like steamed cauliflower, which is fine, but that means that you don't like the recipe, not that the recipe is broken.
Steaming the cauliflower will allow it to absorb the brown butter sauce. Roasted veggies form a crust which won't allow the same results.
I can’t imagine why you wouldn’t roast the cauliflower instead. Do everything else in the recipe but roasted. I imagine it’s the difference between a 3/10 and an 9/10
I'm a big fan of hazelnuts! It is quite good, but I think I would like it more for roasting the cauliflower.
I found this bland --one of the few misses from my experience cooking NYT recipes
Lovely for summer. The steamed cauliflower is easy, fast, and light. The crunchy, nutty topping is just the right amount of richness and nicely offset by the citrus.