Recipes and Cooking Cauliflower Steaks with Hazelnuts and Browned Butter 4.7 (3) 1 Review Finish this caramelized cauliflower with a rich brown butter and hazelnut pan sauce. By Chadwick Boyd Chadwick Boyd Facebook Chadwick Boyd has been sharing his lifelong passion for food better living with home cooks for almost 30 years. Like other food media and lifestyle entrepreneurs, such as Martha Stewart, Ina Garten and Nate Berkus, Chadwick juggles running his business and playing multiple roles – TV host, author, magazine and newspaper contributor, speaker and business owner – often at the same time. Chadwick is known for his modern twists on home cooking, biscuits, entertaining insights, and motivational writing. Learn about BHG's Editorial Process Published on December 8, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 35 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients 1 2 pound head cauliflower ¼ cup olive oil ½ teaspoon salt ½ teaspoon coarsely ground black pepper ¼ cup salted butter ¼ cup chopped hazelnuts 1 tablespoon chopped fresh marjoram or oregano 1 tablespoon lemon zest Directions Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower. Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat. Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest. Rate it Print Nutrition Facts (per serving) 296 Calories 30g Fat 7g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 296 % Daily Value * Total Fat 30g 38% Saturated Fat 10g 50% Cholesterol 31mg 10% Sodium 366mg 16% Total Carbohydrate 7g 3% Total Sugars 3g Protein 3g Vitamin C 58.3mg 292% Calcium 41mg 3% Iron 1mg 6% Potassium 403mg 9% Folate, total 74.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.