Vegetarian
Cauliflower Gratin
Prep Time: 15 min | Cook Time: 50 min | Servings: 6 | Calories: 316
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Prep Time
15 min
Cook Time
50 min
Servings
6
Calories
316
A baking dish full of cauliflower smothered in cream sauce made from garlic, thyme and fennel-infused cream and Sargento® Shredded Mild Cheddar Cheese - Fine Cut is exactly what your table needs at your for your next meal. Not only is this dish vegetarian, but it’s also a great way to change things up when you want to take a break from potatoes.
Ingredients
- 1 Tbsp. olive oil
- 2 tsp. minced garlic
- 1 small bulb fennel, thinly sliced
- 1 head cauliflower, cut into florets
- 1/2 cup heavy cream
- 1-3/4 cups (7 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
- ½ tsp. fresh thyme
- 2/3 cup fresh breadcrumbs
- 2 Tbsp. chopped parsley
Directions
- Preheat oven to 350°F.
- Heat olive oil in non-stick pan over medium-low heat; add garlic and fennel. Sauté until tender, about 3-4 minutes.
- In a pot of boiling water, blanch cauliflower until tender. Add to fennel and garlic mixture. Cook an additional 4-5 minutes.
- Remove from heat; add cream and 1/2 cup cheese and toss together. Season with thyme.
- Pour into a lightly sprayed 9x13-inch baking dish. Stir breadcrumbs and parsley together; sprinkle over cauliflower mixture. Top with remaining cheese.
- Bake 20-25 minutes or until bubbly and brown.
