I had never cooked anything with fresh fennel before and really wanted to try. I picked one up at the grocery store having no clue what I was going to do with it.
The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.
I came upon this one, and oh what a winner it is!
This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner. The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish. Don’t be afraid to try it, even if you say you don’t like licorice. It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.
I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it. And just a pinch of freshly grated nutmeg made it really sing.
I hope you’ll give it a try. Enjoy!
Cauliflower & Fennel Au Gratin
Preheat oven to 450º F. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min. Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.
Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.
Bake at 450º for 20 minutes or until top is browned and crispy.
Cheers & Hugs,