Cauliflower With Hazelnut Brown Butter

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

Directions

1. 1

   Preheat oven to 350ºF.

2. 2

   Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes.

3. 3

   Transfer nuts to a kitchen towel; rub off loosened papery skins.

4. 4

   Coarsely chop nuts; set aside.

5. 5

   Trim stems of cauliflower so they sit flat, keeping head intact.

6. 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. 7

   Steam cauliflower until just tender, about 20 minutes.

8. 8

   Transfer to a platter.

9. 9

   In a medium saucepan, melt butter and crushed red pepper flakes, for that extra kick, over medium heat.

10. 10

    Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes.

11. 11

    Remove from heat, and add lemon juice and chives.

12. 12

    Season with salt, and stir to combine.

13. 13

    Pour over cauliflower, and serve immediately.