Cauliflower, Gruyere and Hazelnuts Gratin

1 Medium head cauliflower (2 1/2 to 2 3/4 pounds).
Salt.
1/2 Cup crème fraiche.
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.

* Preheat your oven to 350 degrees and spread your hazelnuts on a rimmed baking tray and cook until browned and fragrant, about 6 -8 mins. Allow to cool enough to be able to handle them, place the hazelnuts in a tea towel and run them together to remove as much of the outer skin as possible.

Knock the oven up to 375 degrees and let it preheat, then butter a two quart oven to table baking dish or gratin pan.

Cut the head of the cauliflower in to individual florets.

Boil a large pot of water with added salt be generous, add the cauliflower and cook until tender

Bring a large pot of water to a boil and salt generously. Add cauliflower florets to pot and cook until tender, about 5mins Drain the water off and pat dry the cauliflower is a tea towel.

Place cauliflower in a 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.

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