Cauliflower–Fennel Gratin
Dairy‑Free Cauliflower–Fennel Gratin (Cozy, Modern, and Surprisingly Creamy)Creamy dairy-free cauliflower and fennel gratin made with a silky broth-based velouté and topped with crispy golden panko. This Mediterranean-inspired comfort food is perfect as a vegetarian dinner or elegant side dish, delivering rich flavor without heavy cream.
Ingredients
- 1 medium cauliflower cut into small florets
- 1 large fennel bulb thinly sliced (reserve fronds)
- 1 small onion thinly sliced (optional)
- 3 tbsp olive oil divided
- 2 tbsp flour
- 1 ¾ cups vegetable or chicken broth
- 2 tbsp nutritional yeast or ¼ cup parmesan optional
- 1 tsp Dijon mustard
- 1 tsp salt
- Black pepper
- Pinch of nutmeg
- ½ cup panko or breadcrumbs
- Extra olive oil for topping
Instructions
- Heat oven to 400°F (205°C). Steam cauliflower for 5 minutes until just tender.
- Sauté fennel (and onion if using) in 1 tbsp olive oil until soft and lightly golden.
- In a saucepan, warm 2 tbsp olive oil. Whisk in flour and cook 1 minute. Slowly add broth, whisking until smooth and thickened. Stir in nutritional yeast or parmesan (optional), Dijon, salt, pepper, and nutmeg.
- Combine cauliflower and fennel in a baking dish. Pour the sauce over and gently fold to coat.
- Toss panko with a drizzle of olive oil and sprinkle over the top.
- Bake 20–25 minutes until bubbling and golden. Rest 5–10 minutes before serving. Finish with chopped fennel fronds.
- Optional Upgrades: Add thyme or rosemary, fold in white beans or chicken, or broil for extra crisp.
Notes
Nutrition estimate (per serving with nutritional yeast)
- Calories: ~215 kcal
- Protein: ~7 g
- Carbohydrates: ~22 g
- Fat: ~12 g
- Fiber: ~6 g
- Total recipe: ≈930 kcal
- Per serving: ≈230 calories