Best 6 Lemony Cauliflower With Hazelnuts And Brown Butter Recipes

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 BROWN BUTTER

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 LEMON-CAPER BUTTER

Steps:

• Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.

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:

• 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.

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.