Ingredients
1 (3-pound) head cauliflower, cut into small florets
1 small to medium bulb fennel
Kosher salt
6 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Manchego cheese
1/2 cup freshly grated parmesan
1/4 cup Panko bread crumbs
Preparation
Preheat the oven to 375 F.
Trim fennel bulb and halve lengthwise. Core,cut into quarters, then slice thinly crosswise. Saute fennel in 2 T butter for about 15 minutes, until soft. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, and Manchego.
Pour 1/4 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place half the cauliflower on top. Sprinkle the sauteed fennel over the cauliflower. Pour 1/4 of the sauce on top. Layer the rest of the cauliflower, then pour the remaining sauce on top. Combine the bread crumbs with the remaining 1/4 cup of the parmesan cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 45 minutes, until the top is browned. Serve hot or at room temperature.
