Caulitflower fennel gratin

yield: 6

 

prep time: 15 MIN

 

cook time: 50 MIN

 

total time: 1 HRS AND 5 MINS

INGREDIENTS:

• 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)

DIRECTIONS:

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