Cauliflower fennel gratin
When you talk to people about fennel, they are either in the pro or con camp. There doesn’t seem to be some sort of middle way when it comes to fennel. Granted the flavor of fennel is quite distinct. I love it in all it’s forms; seeds, fresh or dried (come to think of it, I can’t recall every using dried fennel but that’s beside the point…:)
When I first read the recipe for this Cauliflower gratin I was a bit surprised that it included fennel. I hadn’t tried that particular combination before and it’s not one that would naturally come to my mind. But reading through the rest of the dish I had to conclude that it was definitely on my want to try list.
And what can I say; it is totally delicious. There is a lot of mild cheddar cheese used in this dish which you can ofcourse substitute with another cheese, but I felt that it worked really well here. Plus I love the bright yellow of cheddar. It makes it looks already golden in our crappy oven (just a few more weeks before the new kitchen..! Whoohoo!) without too much hassle.
We added a layer at the bottom of boiled potatoes and had this with a chicken leg. I will definitely be making this again too and then want to incorporate some minced meat and potato puree. The fennel here is not too overpowering so if you’re new to fennel eating.. you might want to give this dish a try. I substituted the original heavy cream for a lighter version as with all that cheese it was a bit on the heavy side for someone who’s trying to loose weight. Although by watching portion size I think I still stayed within the limits.
Caulitflower fennel gratin
Prep Time: 15 min
Cook Time: 50 min
Total Time: 1 hrs and 5 mins
- 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
Recipe from Sargento
Junglefrog Cooking disclosure: This post was sponsored by Sargento. Though I have been compensated to write this post, all opinions expressed are my own.