Light and a little bit sweet, fennel bulb has hint of anise. Served with layers of melted parmesan, gruyere, and mozzarella cheese – fennel au gratin hits all the right notes of texture and flavor.
What’s that…no gluten, you say? No problem. Instead of bread crumbs, this gratin uses cauliflower crumbs. Making it gluten free and extra delicious. Serve fennel au gratin alongside Sauteed Zucchini with Mint for a plant-based extravaganza.
Fennel Au Gratin
- 5.0 stars
- 20m
- 35m
Ingredients
- 2 oz parmesan cheese
- 2 oz Gruyere cheese
- 2 oz mozzarella
- 3 fennel bulbs
- 3 tbsp. extra virgin olive oil
- 1 c cauliflower rice
- 2 tbsp. onion powder
- 1 tbsp. butter
- 2 tsp. fresh thyme
- 1/8 tsp. sea salt, plus more to taste
- 1/8 tsp. ground black pepper, to taste
Instructions
- Preheat oven to 375F. Grease a baking dish. Bring a pot of salted water to boil.
- Shred cheese. Cut off the fronds and stems of the fennel and save them for garnish. Cut the bulbs in quarters, discard the woody cores, and slice into 1-2 inch pieces.
- Once water is boiling, add fennel and allow to cook for 5 minutes, or until almost tender. Drain well.
- In a bowl toss the cooked fennel with a third of the olive oil.
- In another bowl, mix cauliflower rice with onion powder, butter, parmesan, gruyere, thyme, salt and pepper.
- Mix 1/2 of the cauliflower mixture with the fennel, then add to the baking dish. Layer the mozzarella cheese on the mixture then top with the remainder of the cauliflower mixture. Drizzle remaining olive oil over the top.
- Cover the pan and place in preheated oven for 20 minutes. After 20 minutes, remove the cover and bake until cheese is golden brown. Allow to rest for 5 minutes. Garnish with fennel fronds and serve.
Nutrition
- 348
- 15g
- 16g
- 6g
- 24g
- 10g
- 44mg
- 7g
- 558mg
Jennifer
Cheesy keto veggies! I was unsure about this but it turned out to be my favorite side dish for Christmas dinner! creamy and yummy. perfect for this new-to-keto person!