Cheesy Cauliflower Fennel Casserole
A nice change from the traditional cauliflower with cheese sauce by adding in delicious fennel.
Servings: 8
Calories: 325kcal
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
Serving: 1 | Calories: 325kcal | Carbohydrates: 17g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 389mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 747IU | Vitamin C: 21mg | Calcium: 363mg | Iron: 1mg