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.
Ingredients
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
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
S&P
- 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.
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