1 cauliflower of about 1 kg (2 1/4 lb),
trimmed
6 tbsp (90 g) 3 oz sweet butter
90 g (3 0z) hazelnuts (filberts), peeled and chopped
salt
trimmed
6 tbsp (90 g) 3 oz sweet butter
90 g (3 0z) hazelnuts (filberts), peeled and chopped
salt
method
1. Bring a large saucepan of lightly salted water to the boil.
2. Lower the cauliflower into the pan, keeping the top of the florets barely covered.
3. Cook for about 10 minutes, drain and divide into three florets.
4. Arrange on a serving dish and keep warm.
5. Cook the butter and the hazelnuts until golden, about three minutes.
6. Pour over the cauliflower and serve immediately.
2. Lower the cauliflower into the pan, keeping the top of the florets barely covered.
3. Cook for about 10 minutes, drain and divide into three florets.
4. Arrange on a serving dish and keep warm.
5. Cook the butter and the hazelnuts until golden, about three minutes.
6. Pour over the cauliflower and serve immediately.
serving amount
serves 6
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