Sunday, June 16, 2013

Cauliflower Fennel Au Gratin

We got cauliflower & fennel in our CSA portion this week and they shared this recipe with us.  I made a few changes, adding onion which was also in this week's portion and using stuffing because I had it, but no breadcrumbs.  We served this yesterday with our Father's Day Meal.

1 head cauliflower
1 bulb fennel, thinly sliced
1 small onion, thinly sliced
2 large cloves garlic, minced
3-4T olive oil
1/2 C heavy cream
1/2 C cheddar cheese
1 C stuffing mix
4 T fresh parsley, chopped
  • Preheat oven to 375 degrees.
  • Bring pot of water to a boil.
  • Cut cauliflower into florets.  When water is boiling add cauliflower and cook for a 5-10 minutes until tender.
  • Saute garlic, onion & fennel in olive oil for a few minutes until tender.
  •  Add cauliflower to the fennel mixture.  Mix together and cook for a few more minutes.
  • Remove from heat, add cream, cheese, salt & pepper.  Mix well.
  • Spread mixture into a small casserole dish 8x8 or similar size.  If you want a 9x13 pan, you probably need to double the recipe.
  • Top with stuffing mix (or you can use breadcrumbs) and fresh chopped parsley.
  • Bake for 20-25 minutes.
Happy Father's Day to Dad & Drew!  I hope you all enjoyed your dinner.
 photo dinner-signature_zpsccb424d2.jpg

No comments:

Post a Comment