Mashed cauliflower with hazelnut brown butter
Prep time
Cook time
Total time
Try something a little bit new on your holiday table with this mashed cauliflower recipe. Brown butter, hazelnuts and sage make this side dish a real star.
Serves: 4 servings
  • 1 large head of cauliflower
  • 2 to 3 tablespoons milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter or ghee
  • ¼ cup chopped roasted hazlenuts
  • 1 tablespoon finely chopped sage
  • 1 teaspoon freshly squeezed lemon juice
  1. Bring two inches of water to a boil in a large pot fitted with a steamer basket. Remove the bottom of the cauliflower and cut into florets. Add the cauliflower to the steamer and cook until tender about 10 to 12 minutes.
  2. In a medium skillet melt the butter over medium heat until it starts to foam. Add the hazelnuts and sage and continue to cook until the butter turns brown about 4-5 minutes. Remove from the heat and add the lemon juice.
  3. While the cauliflower is still hot add to a food processor along with the milk and a teaspoon or so of the brown butter and the salt and pepper. Process the mixture until it's smooth, taste and add more salt or pepper if desired. Spoon the mashed cauliflower into a large bowl and garnish with the hazelnut brown butter.
Recipe by Scaling Back at