Recipe: Cauliflower gratin with gruyere and hazelnuts

CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS

Serves 5 to 6.

Note: To toast hazelnuts, spread on a rimmed baking sheet and bake in a preheated 350-degree oven until browned and fragrant, 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.

• Butter for greasing the baking dish

• 1 medium head cauliflower (2¹/₂ to 23/4 lb.)

• Salt

• ¹/₂ c. crème fraîche

• Kosher salt and freshly ground black pepper

• 3 tbsp. dry, unflavored bread crumbs

• 3 tbsp. hazelnuts, toasted and coarsely chopped (see Note)

• 2 tbsp. chopped chives or flat leaf parsley for garnish

Directions

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 fraîche 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.

Nutrition information per serving:

Calories187Fat14 gSodium 110 mg

Protein8 gCholesterol43 mgDietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, ½ high-fat meat, 2 fat.

Creme Fraiche

Makes about 11/3 cups.

Crème fraîche 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.

•¹/₃ c. sour cream

Directions