Cauliflower Gratin With Gruyere & Hazelnuts

“The combination of cauliflower and gruyere sounded so yummy I had to add this to my veggie folder. A definite keeper.”

Ingredients Nutrition


  1. Butter 2-quart oven-to-table baking dish or gratin pan. Set aside.
  2. Cut off and discard base of cauliflower, then cut head into small, individual florets.
  3. Bring large pot of water to boil and salt generously.
  4. Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes.
  5. Drain florets and pat dry with a clean kitchen towel.
  6. Place cauliflower in prepared dish and toss with crème fraiche and half of the cheese.
  7. Season to taste with salt and pepper.
  8. Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.
  9. Bake on center rack of preheated 375º F oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more.
  10. Garnish with chives or parsley.
  11. Notes:
  12. Creme fraiche is available in most supermarkets.
  13. If you can't find it, this recipe works well; it needs to be made at least 6 hours in advance.
  14. Whisk 1 cup whipping cream and 1/3 cup sour cream together in medium non-reactive bowl.
  15. Let stand at room temperature until thickened, 6 hours or longer.
  16. Cover and refrigerate.
  17. Store up to 1 wk, covered, in refrigerator.
  18. Makes 1 1/3 cups.
  19. To toast hazelnuts:
  20. Spread on a rimmed baking sheet and bake in a preheated 350º F oven until browned and fragrant, 6 to 8 minutes.
  21. When cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.

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