Cauliflower in brown butter with hazelnuts
4 servings
46 minutes
Cauliflower in brown butter with hazelnuts is an exquisite combination of tender vegetables and nutty aroma inherited from European gastronomy. Hazelnuts add a subtle sweetness to the dish, while the butter takes on a caramel hue that reveals its rich flavor. Lemon juice adds a light tanginess, balancing the buttery texture. This dish not only looks beautiful but also has a unique balance of flavors, making it an ideal complement to main courses of fish or meat. It can be served as a warm appetizer or as a standalone light dish, enjoying every note of the nutty-butter sauce.
1
Preheat the oven to 180 degrees.
2
Spread the nuts on a baking sheet and roast for 10 minutes, then transfer to a towel and peel off the skin. Chop the nuts slightly.
- Hazelnut: 170 g
3
Cut the stem of the cabbage (it's better to use small heads), but ensure the heads remain whole. Steam for about 20 minutes until soft. Transfer to plates.
- Cauliflower: 3 heads
4
In a saucepan, melt the butter over medium heat. Add the nuts and cook for 3-4 minutes until the butter turns light brown. Remove from heat and stir in the lemon juice and green onions. Season with salt and mix. Drizzle over the cabbage and serve immediately.
- Butter: 10 tablespoons
- Hazelnut: 170 g
- Lemon juice: 2 tablespoons
- Chopped chives: 2 tablespoons
- Coarse salt: to taste
