This recipe is from an article in
the Oregonian Fooday on December 6, 2005 by Betty Rosbottom. Betty says, "The
gratin was the sleeper hit. If you're expecting overnight guests during
the holidays, you might just find this make-ahead dish a tempting addition to
your menus."
More of Linda's
Cauliflower Recipes.
Cauliflower Gratin with Gruyere
and Hazelnuts
Recipe Type:
Cauliflower,
Cheese,
Bread Crumbs,
Cream
Yields: 5 to 6 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
1 medium head cauliflower (2 1/2 to 2 3/4 pounds)
Salt
1/2 cup crème fraiche (store bought or homemade - see recipe
below)
3/4 cup (3 ounces) grated Gruyère cheese, divided
Coarse
salt and freshly-ground black pepper
3 tablespoons dry, unflavored
bread crumbs
3 tablespoons hazelnuts, toasted and coarsely chopped*
2 tablespoons chopped chives or flat leaf parsley for garnish
* To toast hazelnuts, spread on a rimmed baking sheet and
bake in a preheated 350-degree oven until browned and
fragrant, approximately 6 to 8 minutes. Remove and when cool
enough to handle, place nuts in a kitchen towel and rub
together to remove as much of the skins as possible.
Preparation:
Preheat oven to 375 degrees F. Butter a 2-quart
oven-to-table baking dish or gratin pan; set aside.
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 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
oven until cheese has melted and bread crumbs and nuts are
golden, 20 to 25 minutes or more. Garnish with chives or
parsley.
Serves 5 to 6.
Creme Fraiche
Crème fraiche is
available in many supermarkets. If you can't find it, the
following recipe works well. It needs to be made at least 6
hours in advance.
1 cup
heavy cream
1/3 cup sour cream
Whisk cream and sour cream together in a medium
non-reactive bowl. Let stand at room temperature until
thickened, 6 hours or longer. Cover and refrigerate.
NOTE: Crème fraiche can be stored up
to 1 week, covered, in refrigerator.
Makes about 1 1/3 cups.
