Cauliflower Gratin With Gruyere & Hazelnuts - cauliflower

Method

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