Cauliflower With Almonds And Brown Butter
Published January 16, 2001
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds cauliflower, trimmed into olive-size florets
6 tablespoons unsalted butter
Sea salt, preferably coarse
⅓ cup slivered almonds
Nutritional analysis per serving (4 servings)
10 grams carbs; 46 milligrams cholesterol; 247 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 5 grams fiber; 466 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put some water in a large steamer, and bring to a boil. Add cauliflower, and steam until tender but still slightly crisp, about 5 to 7 minutes. Remove from steamer, and pour into a large serving bowl.
- Step 2
In a small pan, melt butter with a large pinch of salt over medium-low heat. When foam has subsided and butter has simmered for a minute or two, add almonds and continue cooking until butter begins to smell nutty and toasty and almonds are golden brown. Pour nuts and butter over cauliflower, and toss to coat. Season with salt, and toss again. Serve.
Private Notes