Cauliflower, Lemony w Hazelnuts & Brown Butter

Steam cauliflower until tender. Season w s&p. Meanwhile, heat butter and nuts in small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4-6 min. Using a wooden spoon or small whisk, stir, making sure all the milk solids and nuts are browning evenly. Add olive oil and continue to cook until both the butter and the nuts are deeply golden brown, 1-2 min more. Use a potato masher or large fork to gently crush cauliflower into bite sized pieces. Transfer to large bowl and drizzle with 2 T lemon juice. Spoon nut/butter mix over and top with chives.

Cauliflower 1 small head, or bag of cauliflower rice
Butter 4 T unsalted
Hazelnuts 1/4 c skin-on hazelnuts, chopped
Lemon juice 2 T fresh, plus slices for serving
Chives 1/4 c chopped