Cauliflower and Fennel Gratin

By November 3, 2011Uncategorized

1/4 cup butter

1 head cauliflower, broken into florets (about 2 pounds)

1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 cup whipping cream

1 cup (4 ounces) shredded Gruyère, Comté, or Swiss cheese

2/3 cup coarse fresh breadcrumbs

1/4 cup grated Parmesan

Preheat oven to 450º. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 minutes. Add fennel slices, and sauté 4 to 5 minutes or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together. Spoon into a 2-quart gratin or baking dish. Pour cream over mixture. Sprinkle with remaining ingredients. Bake at 450º for 20 minutes or until top is browned and crispy. From www.myrecipes.


Author Terra

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