Cauliflower Gratin With Gruyere And Hazelnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Donovan Estate in Eustace, Texas in 1984. Ingredients:
1 medium head cauliflower |
1/2 teaspoon salt |
1/2 cup crème fraiche |
3/4 cup grated gruyere cheese divided |
1/4 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons dry unflavored breadcrumbs |
2 tablespoons hazelnuts toasted and coarsely chopped |
2 tablespoons chopped chives for garnish |
Directions:
1. Preheat oven to 375 then butter a baking dish or gratin pan.
2. Cut off and discard base of cauliflower then cut the head into small individual florets.
3. Bring a large pot of water to a boil and salt generously then add cauliflower and cook 5 minutes.
4. Drain florets and pat dry with a clean kitchen towel.
5. Place cauliflower in prepared dish and toss with crème fraiche and half of the cheese.
6. Season cauliflower with salt and pepper then sprinkle remaining cheese over top.
7. Top with breadcrumbs and hazelnuts then bake on center rack of oven for 25 minutes.
8. Garnish with chives then serve while warm.
|
|