Cauliflower With Hazelnut Brown Butter - cooking recipe

Ingredients

1 cup hazelnuts (filberts)
3 small heads cauliflower or 2 large heads cauliflower
10 tablespoons unsalted butter
salt
fresh ground black pepper
2 -3 pinches crushed red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons snipped chives

Preparation

Preheat oven to 350\u00b0F.
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.