Baked Cauliflower Cheese and Fennel
The best baked cauliflower cheese made with slices of fennel and baked in an absolutely delicious cheese sauce. It's topped with, wait for it...more cheese and comes out of the oven bubbling, golden and smelling so delicious it's hard to wait before getting stuck in!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large fennel bulb
- 1/2 cauliflower
- 1.5 oz (40g) butter
- 2 heaped tbsp flour
- 3 cup (750ml) semi-skimmed milk
- 2 cups (220g) grated cheese ((strong cheddar, fontina or gruyere))
- 1 pinch nutmeg
- 1 good pinch salt and pepper
Instructions
- 1
First, cut the green tops off the fennel (keep the fronds for garnish) cut it into thick slices and break the cauliflower into small florets. You'll need to cut the stalk off the cauliflower first then it's easy to break and cut apart.
- 2
Boil the fennel and cauliflower in a large pot of salted boiling water for 3 minutes then drain and set aside.
- 3
Preheat the oven to 400F (200C).
- 4
To make the cheese sauce, add the butter to a saucepan over a medium heat, once melted add the flour and stir to a thick paste. Let it cook for 1 minute whilst stirring (this cooks out the floury taste).
- 5
Next, add 1 cup (250ml) of milk whilst whisking to avoid any lumps (keep whisking until it thickens then add 1 more cup of milk. Whisk again until it thickens then add the final cup with a good pinch of salt, pepper and nutmeg. Once that starts to thicken add 1 cup (110g) of grated cheese and stir until it melts, turn off the heat.
- 6
Add the fennel and cauliflower to a large baking dish and pour over the cheese sauce (photos 7 & 8). Cover the dish with tin foil and bake in the oven for 20 minutes.
- 7
Remove the foil and top the baked cauliflower cheese with the remaining grated cheese. Bake uncovered for another 10-15 minutes or until the cheese is golden. melted and bubbling. Garnish with fennel fronds (optional) serve.