Cauliflower With Hazelnut Brown Butter

“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.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes.
  3. Transfer nuts to a kitchen towel; rub off loosened papery skins.
  4. Coarsely chop nuts; set aside.
  5. Trim stems of cauliflower so they sit flat, keeping head intact.
  6. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste.
  7. Steam cauliflower until just tender, about 20 minutes.
  8. Transfer to a platter.
  9. In a medium saucepan, melt butter and crushed red pepper flakes, for that extra kick, over medium heat.
  10. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes.
  11. Remove from heat, and add lemon juice and chives.
  12. Season with salt, and stir to combine.
  13. Pour over cauliflower, and serve immediately.

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