Simone's Kitchen

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
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6
  • 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

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  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!

  3. Pingback: Winter Root Vegetables: How to Choose, Store & Cook | Mind Over Munch

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