Recipe: Lemony cauliflower with hazelnuts and brown butter
Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it’s impossible not to appreciate its soft, creamy texture and delicate flavour.
RECIPE-CAULIFLOWER-ART-NYTSF (Karsten Moran/The New York Times)
Steam larger florets so the cauliflower doesn’t become waterlogged, then coarsely crush it after cooking for easier eating.
TIME: 20 MINUTES
YIELD: 4 SERVINGS
1 small head cauliflower, broken into larger florets
Kosher salt and black pepper
4 tablespoons unsalted butter
1/4 cup skin-on hazelnuts, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice, plus 1 lemon, halved for serving
1/4 cup finely chopped chives
Flaky sea salt
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.)
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.
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.
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