Roasted Cauliflower and Fennel Gratin

By Erika on August 27th, 2012 / / No Comments


Yield: Serves 6

Roasted Cauliflower and Fennel Gratin


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 fennel bulb, sliced
  • 1 head cauliflower cut into florets
  • 1/2 gruyere cheese, grated
  • 1 clove garlic
  • 2/3 cup water or chicken stock, heated
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • dash cayenne pepper
  • Salt and pepper
  • 1/2 tablespoon chives, finely chopped


  1. Preheat oven to 400 degrees.
  2. Roast the cauliflower florets in a covered glass baking dish until tender, about 15 minutes. Remove from oven and cut into bite sized pieces when cool enough to handle..
  3. Place bread crumbs on a baking sheet pan in a single layer. Bake about 5 minutes, until lightly browned.
  4. While everything is in the oven, sautee onions and fennel in 1 tablespoon of the olive oil a dutch oven until transluscent. Season with salt and pepper. Set aside.
  5. Smash and mince garlic clove and add to the remaining two tablespoons olive oil in a small bowl. Add the hot water or stock and mix well in blender or with and immersion blender until it's creamy looking.
  6. Add the milk to a small sauce pan, and bring to a simmer. Remove from heat. In a different saucepan, add butter. Whisk the flour into the butter to make a roux. Slowly whish the milk into the flour mixture and cook over medium until it begins to thicken about 4 minutes. Add the cayenne pepper and season to taste with salt and pepper.
  7. Turn oven down to oven to 350º. Stir the cauliflower into the fennel and onion mixture and add the béchamel. Pour into a 9" x 9" baking dish or small casserole dish and top with gruyere cheese. Cover with foil. Bake, covered for 20 minutes. Remove foil and bake another 10 minutes or until top is golden brown.

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