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Cauliflower and Fennel Gratin

From Northeast Georgia Locally Grown

<p>It&#8217;s always a challenge for me to try new recipes when guests are coming for dinner. This was a huge hit so I am passing it on!</p>
Source: Southern Living Recipes (Entered by Deb Kilgore)
Serves: 4 healthy servings

1/4 cup butter
1 head cabbage broken into florets (2 lbs.)
1 large bulb fennel, cored, trimmed & cut into 1/4" slices
1/2 cup chopped fennel fronds
1/2 teaspoon sea salt
1/8 teaspoon nutmeg
1/2 cup whipping cream
1 cup Gruyere, Comte or Swiss (4 oz.)
2/3 cup course fresh breadcrumbs
1/4 cup grated Parmesan Cheese

Step by Step Instructions
  1. Preheat oven to 450 degreese. Melt butter in a large skillet over medium-high heat; add cauliflower and saute 4 minutes. Add fennel slices and saute 4 - 5 minutes or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.
  2. Spoon into a 2-quart gratin or baking dish. Pour cream over mixture. Sprinkle with remaining ingredients.
  3. Bake at 450 degrees for 20 minutes or until top is browned and crispy.