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.

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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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