Cauliflower fennel gratin

Cauliflower fennel gratin |

Fennel is one of those dishes where you’re either in the love or in the hate camp. I am clearly in the love camp judging also by the previous recipes I posted with fennel. This combination with cauliflower (and a lot of cheese) is maybe not a combination I would have thought of but it is surprisingly tasty so I can highly recommend it. If you want to make it a bit less vegetarian and more a complete meal you can easily add some ground beef into the ovendish and have everything together.

Cauliflower fennel gratin |

O and no this one is not part of the Donna Hay Challenge, but you’ll see more of that pass by.

Cauliflower fennel gratin


  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic (the original recipe stated 2 teaspoon but I used tablespoons and quite liked it..:))
  • 1 small fennel bulk (thinly sliced)
  • 1 head cauliflower (cut into florets)
  • 1/2 cup cooking cream light
  • 1 cup cheddar (grated)
  • 1/2 teaspoon fresh thyme
  • 2/3 cups fresh breadcrumbs (I used sourdough bread to make these)
  • 2 tablespoons parsley (chopped)


  1. Preheat the oven to 200 C. Heat olive oil in a non-stick pan over medium low heat; add garlic and fennel. Saute until tender, about 3-4 minutes.
  2. In a pot of boiliing water, blanch the cauliflower until tender. Add to fennel and garlic mixture. Cook an additional 4-5 minutes. Remove from heat; add cream and 1/2 cup of cheese and toss together. Season with thyme and salt and pepper where needed.
  3. Pour into a lightly sprayed baking dish. Stir breadcrumbs and parsley together and sprinkle over cauliflower mixture. Top with remaining cheese.
  4. Bake for 20-25 minutes or until bubbly and brown


Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer


  1. I love both this recipe and the dish it’s cooked it! I use fennel a lot, and I’ve made a gratin with it before. But never with cauliflower. Wonderful idea! Thanks for this.

  2. Thank you, thank you thank you! … would have never put these two together and thyme! WOW! … thank you!

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