Cauliflower and Fennel Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish is also beautiful baked in individual ramekins. Prep: 20 minutes, Cook: 9 minutes, Bake: 20 minutes. Ingredients:
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 |
Directions:
1. 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.
2. Spoon into a 2-quart gratin or baking dish. Pour cream over mixture. Sprinkle with remaining ingredients.
3. Bake at 450º for 20 minutes or until top is browned and crispy.
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