Go Back
–+ servings

Cheesy Cauliflower Fennel Casserole

Tara Noland
A nice change from the traditional cauliflower with cheese sauce by adding in delicious fennel.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Cuisine American
Servings 8

Ingredients
 

  • 1/2 large cauliflower cut into florets
  • 1 large fennel bulb cut into small chunks
  • 1/4 cup butter
  • 2 1/2 Tbsp. flour
  • 2 cups whole milk
  • 2 cups old white cheddar cheese grated
  • 1/2 cup Swiss cheese grated
  • 1 tsp. horseradish
  • Salt and Pepper

Cracker Topping

  • 20 square saltine crackers crushed
  • 1 large shallot fried lightly in 1 Tbsp. olive oil
  • 2 Tbsp. butter melted

Instructions
 

  • Cook cauliflower in a pot of boiling water until just tender and then drain. Cook the fennel in salted boiling water until just tender, not mushy and drain.
  • Preheat oven to 375 F. While the vegetables cook, melt 1/4 cup butter in a heavy saucepan over medium low heat and whisk in flour. Continue to cook for about 2-3 min. Slowly add in the milk while whisking and bring to a boil. Turn the heat down and simmer the sauce, stirring occasionally for 8 min. Remove from heat and stir in cheese, salt and pepper. Pour over the cauliflower and fennel. Toss gently to coat. Pour into a baking dish.
  • Mix together the crumbs, shallots and melted butter. Top the cauliflower. Bake for 20 -30 min. until bubbly and top is golden brown. Don't let the shallots burn. Serve immediately.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!