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.
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)
- 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.
- 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.
- Pour into a lightly sprayed baking dish. Stir breadcrumbs and parsley together and sprinkle over cauliflower mixture. Top with remaining cheese.
- Bake for 20-25 minutes or until bubbly and brown