Ingredients

serves 12 to 14

　　1 cup hazelnuts (filberts)

　　3 small or 2 large heads cauliflower (about 3 1/2 pounds)

　　Coarse salt

　　10 tablespoons (1 1/4 sticks) unsalted butter

　　2 tablespoons fresh lemon juice

　　2 tablespoons finely chopped chives

　　

Step 1

Preheat the oven to 350°F. Place the hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer the nuts to a kitchen towel; rub off the loosened papery skins. Coarsely chop the nuts; set aside.

　　

Step 2

Trim the stems of the cauliflower so they sit flat, keeping the 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 the cauliflower until just tender, about 10 minutes. Transfer to a serving platter.

　　

Step 3

Combine the butter and hazelnuts in a small saucepan. Cook over medium heat until the butter turns brown, 3 to 4 minutes. Remove from heat, and add the lemon juice and chives. Season to taste with salt. Whisk to combine. Pour over the cauliflower, and serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.