Hazelnut Baked Cauliflower


This summer, when I’ve had the house full of guests, I’ve been in need of simple things that can be done quickly and feed several people. One of our favorites has been this Hazelnut Baked Cauliflower that we’ve served together with different kinds of salads or BBQ (works both with vegetables and meat).

one head of cauliflower
olive oil
fresh basil and oregano
garlic
handful of hazelnuts
salt and pepper
juice from ½ lemon

grated parmesan

Rinse the cauliflower and break up the florets into smaller pieces. Place them steams down in one layer on an oven dish. Chop basil and oregano finely and mix with olive oil, minced garlic and chopped hazelnut. Season with salt, pepper and some lemon juice. Pour mixture over the cauliflower and blend together. Let soak for 15 minutes. Bake in the oven at 400°F (just over 200°C) until al dente. Sprinkle a rich amount of grated parmesan on top. Serve immediately.

12 thoughts on “Hazelnut Baked Cauliflower”

  1. Thanks so much for this one! I have been on a cauliflower kick this summer and my family is getting bored with my preparation; nice to have a new twist.

  2. The recipe sounds so yummi and I am going to make it for some friends this weekend – cauliflower are in season!
    Because I haven’t baked cauliflower that often I wonder how long approximately in the oven before they are al dente?

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