Go Back
–+ servings
cauliflower gratin

Cauliflower gratin with fennel

Print Recipe
Delicious cauliflower recipe with a crunchy gratin and fennel.
Course Main
Cuisine Dutch
Keyword cauliflower, cheese, fennel
Diet vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 329
Author Simone

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 small fennel bulb thinly sliced
  • 1 head cauliflower cut into florets
  • 100 ml double cream
  • 100 gr cheddar grated
  • 1/2 teaspoon fresh thyme chopped
  • 50 gr panko
  • 2 tbsp fresh parsley chopped

Instructions

  • Preheat the oven to 200˚C (400˚F). 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, cook the cauliflower until tender. Add to the 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

Nutrition

Calories: 329kcal | Carbohydrates: 23g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 337mg | Potassium: 768mg | Fiber: 5g | Sugar: 7g | Vitamin A: 879IU | Vitamin C: 81mg | Calcium: 288mg | Iron: 2mg