CAULIFLOWER GRATIN WITH GRUYERE & HAZELNUTS

CAULIFLOWER GRATIN WITH GRUYERE & HAZELNUTS image

Number Of Ingredients 7

1 medium cauliflower
salt and pepper
1/2 c creme fraiche
3/4 c shredded gruyere (3 oz)
3 T dry, unflavored bread crumbs
3 T hazelnuts, toasted and coarsely chopped
2 T chopped chives or Italian parsley for garnish

Steps:

Butter a 2 quart baking dish or gratin pan. Set aside. Preheat oven to 375. Cut off and discard base of cauliflower, then cut the head into small, individual florets. Bring a large pot of water to a 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 until cheese has melted and bread crumbs and nuts are golden, 20 - 25 minutes or more. Garnish with chives or parsley. To make creme fraiche. Whisk 1 c whipping cream with 1/3 c sour cream in a nonreactive bowl. Let stand at room temperature until thickened, 6 hours or longer; then cover and refrigerate. (Creme fraiche can be stored up to 1 week covered in the refrigerator). Makes about 1 1/3 c.