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1
Butter 2-quart oven-to-table baking dish or gratin pan.
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2
Set aside.
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3
Cut off and discard base of cauliflower, then cut head into small, individual florets.
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4
Bring large pot of water to boil and salt generously.
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5
Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes.
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6
Drain florets and pat dry with a clean kitchen towel.
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7
Place cauliflower in prepared dish and toss with creme fraiche and half of the cheese.
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8
Season to taste with salt and pepper.
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9
Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.
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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.
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11
Garnish with chives or parsley.
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12
Notes:
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13
Creme fraiche is available in most supermarkets.
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14
If you can't find it, this recipe works well; it needs to be made at least 6 hours in advance.
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15
Whisk 1 cup whipping cream and 1/3 cup sour cream together in medium non-reactive bowl.
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16
Let stand at room temperature until thickened, 6 hours or longer.
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17
Cover and refrigerate.
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18
Store up to 1 wk, covered, in refrigerator.
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19
To toast hazelnuts:
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20
Spread on a rimmed baking sheet and bake in a preheated 350 degrees F oven until browned and fragrant, 6 to 8 minutes.
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21
When cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.
