Steamed Cauliflower with Browned Butter, Walnuts and Crispy Sage
1 medium head cauliflower, cut into small florets, no bigger than 1 square inch in size
4 tablespoons butter
1/4 cup walnuts
1 tablespoon thinly sliced fresh sage leaves
Salt and ground black pepper
Fit a large saucepan with a steamer basket. Fill the pan with just enough water to reach just below the bottom of the basket. cover and bring the water to a boil over high heat. Add the florets to the basket, reduce the heat to medium, cover and steam until the cauliflower is tender but fire, about 7 minutes. In the meantime heat the butter in a small, heavy-bottomed skillet over medium heat and cook, swirling frequently, until the butter begins to brown, 3 to 4 minutes. Add the walnuts and cook, stirring constantly, until the nuts become fragrant, about 1 minute longer. Add the sage and cook until the sage becomes crispy, about 30 seconds. Toss the cauliflower gently with the browned butter mixture and salt and pepper to taste. Serve. This browned butter-sage-nut combination is also delicious on top of squash.