Cauliflower Gratin With Manchego And Fennel Recipe

Name: Cauliflower Gratin With Manchego And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) head cauliflower, cut into small florets; 1 small to medium bulb fennel; Kosher salt; 6 tablespoons (1/2 stick) unsalted butter, divided; 3 tablespoons all-purpose flour; 2 cups hot milk; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon grated nutmeg; 3/4 cup freshly grated Manchego cheese; 1/2 cup freshly grated parmesan; 1/4 cup Panko bread crumbs

Servings: persons

1 (3-pound) head cauliflower, cut into small florets
1 small to medium bulb fennel
Kosher salt
6 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Manchego cheese
1/2 cup freshly grated parmesan
1/4 cup Panko bread crumbs

1
Preheat the oven to 375 F.
2
Trim fennel bulb and halve lengthwise. Core,cut into quarters, then slice thinly crosswise. Saute fennel in 2 T butter for about 15 minutes, until soft. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, and Manchego.
3
Pour 1/4 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place half the cauliflower on top. Sprinkle the sauteed fennel over the cauliflower. Pour 1/4 of the sauce on top. Layer the rest of the cauliflower, then pour the remaining sauce on top. Combine the bread crumbs with the remaining 1/4 cup of the parmesan cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 45 minutes, until the top is browned. Serve hot or at room temperature.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3-pound) head cauliflower, cut into small florets, 1 small to medium bulb fennel, Kosher salt, 6 tablespoons (1/2 stick) unsalted butter, divided, and more.

Yes, Cauliflower Gratin With Manchego And Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Gratin With Manchego And Fennel

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