Cauliflower and Fennel Gratin

Charles E. Walton IV
This dish is also beautiful baked in individual ramekins. Prep: 20 minutes, Cook: 9 minutes, Bake: 20 minutes.

Yield:

Makes 8 servings

Recipe from


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

Preparation

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.

Note:

Marcy Jimenez Hirte,

December 2005