Cauliflower & Fennel Gratin







  • 1/4 C butter
  • 1 head cauliflower
  • 1 large fennel bulb
  • 1/2 C fennel fronds, chopped
  • 2 T all-purpose flour
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/2 C heavy cream
  • 1 C (4 oz) shredded Gruyère, Comté, or Swiss cheese
  • 2/3 C coarse fresh breadcrumbs
  • 1/4 C grated Parmesan



Preheat oven to 450ºF.

Breakup cauliflower into florets. Cut fennel bulb in quarters, lengthwise and remove the core, cut into ¼” slices.

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 450ºF for 20 minutes or until top is browned and crispy.