Recipe(tried): Cauliflower Gratin with Gruyere and Hazelnuts

CAULIFLOWER GRATIN WITH GRUYERE & HAZELNUTS

1 medium cauliflower (2 1/2 to 2 3/4 pounds)
Salt
1/2 cup creme fraiche (see note)
3/4 cup (3 ounces) grated Gruyere cheese
Kosher salt and freshly ground black pepper
3 tablespoons dry, unflavored bread crumbs
3 tablespoons hazelnuts, toasted and coarsely chopped (see note)
2 tablespoons chopped chives or flat-leaf parsley for 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 cr me 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-degree oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more.
Garnish with chives or parsley.
Makes 5 to 6 servings.

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 week, covered, in refrigerator.
Makes 1 1/3 cups.
To toast hazelnuts: Spread on a rimmed baking sheet and bake in a preheated 350 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.