Cauliflower with hazelnut brown butter
Instructions:
- 1 cup hazelnuts (filberts)
- 3 small or 2 large heads cauliflower (about 31/2 pounds)
- Coarse salt
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped chives
- Preheat the oven to 350F. 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.