Cauliflower Gratin With Gruyere & Hazelnuts

1. 1

   Butter 2-quart oven-to-table baking dish or gratin pan.

2. 2

   Set aside.

3. 3

   Cut off and discard base of cauliflower, then cut head into small, individual florets.

4. 4

   Bring large pot of water to boil and salt generously.

5. 5

   Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes.

6. 6

   Drain florets and pat dry with a clean kitchen towel.

7. 7

   Place cauliflower in prepared dish and toss with creme fraiche and half of the cheese.

8. 8

   Season to taste with salt and pepper.

9. 9

   Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.

10. 10

    Bake on center rack of preheated 375 degrees F oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more.

11. 11

    Garnish with chives or parsley.

12. 12

    Notes:

13. 13

    Creme fraiche is available in most supermarkets.

14. 14

    If you can't find it, this recipe works well; it needs to be made at least 6 hours in advance.

15. 15

    Whisk 1 cup whipping cream and 1/3 cup sour cream together in medium non-reactive bowl.

16. 16

    Let stand at room temperature until thickened, 6 hours or longer.

17. 17

    Cover and refrigerate.

18. 18

    Store up to 1 wk, covered, in refrigerator.

19. 19

    To toast hazelnuts:

20. 20

    Spread on a rimmed baking sheet and bake in a preheated 350 degrees F oven until browned and fragrant, 6 to 8 minutes.

21. 21

    When cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.

* Per serving · 4 servings · Values may vary.