Cauliflower and Fennel Gratin

Cauliflower and Fennel Gratin
Photo by Charles E. Walton IV

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 cup (4 ounces) shredded Gruyère, Comté, or Swiss cheese
  • ½ cup whipping cream
  • 1 cup (4 ounces) shredded Gruyère, Comté, or Swiss cheese
  • 1 head cauliflower, broken into florets (about 2 pounds)
  • ¼ cup butter
  • ¼ cup grated Parmesan
  • + 12 more ingredients
    • 2 tablespoons all-purpose flour
    • ¼ cup grated Parmesan
    • 1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds
    • ½ teaspoon salt
    • 2/3 cup coarse fresh breadcrumbs
    • ½ cup whipping cream
    • ½ teaspoon salt
    • ¼ cup butter
    • 2/3 cup coarse fresh breadcrumbs
    • 1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds
    • 1/8 teaspoon ground nutmeg
    • 1 head cauliflower, broken into florets (about 2 pounds)

1. Preheat oven to 450°. 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. 2. Spoon into a ...

View full recipe at My Recipes

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