Prep 15 mins
Cook 25 mins
The combination of cauliflower and gruyere sounded so yummy I had to add this to my veggie folder. A definite keeper.
- 1 medium cauliflower (2 1/2 to 2 3/4 pounds)
- 1⁄2 cup creme fraiche (see note)
- 3⁄4 cup grated gruyere cheese
- kosher salt
- fresh ground black pepper
- 3 tablespoons dry plain breadcrumbs
- 3 tablespoons hazelnuts, toasted and coarsely chopped (see note)
- 2 tablespoons chopped chives (to garnish) or 2 tablespoons flat leaf parsley (to garnish)
- 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 crème 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 375º F oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more.
- Garnish with chives or parsley.
- 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 350º 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.