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The best baked cauliflower cheese made with slices of fennel and baked in an absolutely delicious cheese sauce. It’s topped with, wait for it…more cheese and comes out of the oven bubbling, golden and smelling so delicious it’s hard to wait before getting stuck in!
Baked cauliflower cheese, the ultimate comfort food side dish.
Cauliflower cheese is a side dish I grew up with as part of a Sunday roast which consisted of either roast beef or roast chicken and a whole array of veggie side dishes. My Mum would pull out all the stops (and still does) but the thing we all loved the most was the cheesy, golden, baked cauliflower cheese.
It’s just pure comfort food and pretty much goes with any main course (almost) I mean, it’s even great on its own. If someone plonked a plate of baked cauliflower cheese down in front of me for dinner and nothing else well, I would not complain one bit.
I added a twist to this recipe by adding fennel and believe it or not baked cauliflower and fennel gratin is a delicious side dish from the North of Italy.
What Can I Add To Baked Cauliflower Cheese?
- Bacon
- Spring onions
- Leeks
- Broccoli (baked cauliflower and broccoli cheese, so good!)
- Different cheeses such as blue cheese (because why not?)
- You can also top it with breadcrumbs
How To Make Baked Cauliflower Cheese With Fennel – Step By Step
First, cut the green tops off the fennel (keep the fronds for garnish) cut it into thick slices and break the cauliflower into small florets. You’ll need to cut the stalk off the cauliflower first then it’s easy to break and cut apart (photo 1).
Boil the fennel and cauliflower in a large pot of salted boiling water for 3 minutes then drain and set aside.
To make the bechamel sauce, add the butter to a saucepan over a medium heat, once melted add the flour and stir to a thick paste. Let it cook for 1 minute whilst stirring (this cooks out the floury taste) (photo 2).
Next, add 1 cup (250ml) of milk whilst whisking to avoid any lumps (keep whisking until it thickens then add 1 more cup of milk. Whisk again until it thickens then add the final cup with a good pinch of salt, pepper and nutmeg. Once that starts to thicken add 1 cup (110g) of grated cheese and stir until it melts, turn off the heat (photos 3-6).
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Pin ItAdd the fennel and cauliflower to a large baking dish and pour over the cheese sauce (photos 7 & 8). Cover the dish with tin foil and bake in the oven for 20 minutes.
Remove the foil and top the baked cauliflower cheese with the remaining grated cheese. Bake uncovered for another 10-15 minutes or until the cheese is golden, melted and bubbling. Serve.
The Best Cheeses To Use To Make Cauliflower Cheese
For this recipe I used grated fontal cheese which is a common cheese found in Italy, it’s very similar to Fontina cheese which would be another good choice but it’s a little pricier. Here is a list of good cheeses you could use;
- Strong cheddar
- Smoked cheddar such as Applewood
- A mix of cheddar and blue cheese such as Gorgonzola
- Try topping the baked cauliflower with a mix of mozzarella and cheddar
- Fontina
- Fontal
- Gruyere
- Parmesan (use one of the above cheeses for topping)
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Baked Cauliflower Cheese and Fennel
Ingredients
- 1 large fennel bulb
- 1/2 cauliflower
- 1.5 oz (40g) butter
- 2 heaped tbsp flour
- 3 cup (750ml) semi-skimmed milk
- 2 cups (220g) grated cheese, (strong cheddar, fontina or gruyere)
- 1 pinch nutmeg
- 1 good pinch salt and pepper
Instructions
- First, cut the green tops off the fennel (keep the fronds for garnish) cut it into thick slices and break the cauliflower into small florets. You’ll need to cut the stalk off the cauliflower first then it’s easy to break and cut apart.
- Boil the fennel and cauliflower in a large pot of salted boiling water for 3 minutes then drain and set aside.
- Preheat the oven to 400F (200C).
- To make the cheese sauce, add the butter to a saucepan over a medium heat, once melted add the flour and stir to a thick paste. Let it cook for 1 minute whilst stirring (this cooks out the floury taste).
- Next, add 1 cup (250ml) of milk whilst whisking to avoid any lumps (keep whisking until it thickens then add 1 more cup of milk. Whisk again until it thickens then add the final cup with a good pinch of salt, pepper and nutmeg. Once that starts to thicken add 1 cup (110g) of grated cheese and stir until it melts, turn off the heat.
- Add the fennel and cauliflower to a large baking dish and pour over the cheese sauce (photos 7 & 8). Cover the dish with tin foil and bake in the oven for 20 minutes.
- Remove the foil and top the baked cauliflower cheese with the remaining grated cheese. Bake uncovered for another 10-15 minutes or until the cheese is golden. melted and bubbling. Garnish with fennel fronds (optional) serve.
Notes
What Can I Add To Baked Cauliflower Cheese?
Try these other variations;- Bacon
- Spring onions
- Leeks
- Broccoli (baked cauliflower and broccoli cheese, so good!)
- Different cheeses such as blue cheese (because why not?)
- You can also top it with breadcrumbs
The Best Cheeses To Use To Make Cauliflower Cheese
For this recipe I used grated fontal cheese which is a common cheese found in Italy, it’s very similar to Fontina cheese which would be another good choice but it’s a little pricier. Here is a list of good cheeses you could use;- Strong cheddar
- Smoked cheddar such as Applewood
- A mix of cheddar and blue cheese such as Gorgonzola
- Try topping the baked cauliflower with a mix of mozzarella and cheddar
- Fontina
- Fontal
- Gruyere
- Parmesan (use one of the above cheeses for topping)
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After picking fresh Florence Fennel from the garden today, I made this gorgeous dish. I’d used this recipe months before, and it was so delish it inspired me to grow my own. As a garden geek, I don’t need much encouragement in experimenting with different crops. Since they were easy to grow and the outcome so drool worthy, I can definitely say I’ll be growing and eating more of this! I added a leek and some broccoli to mine as well.
looks delicious! what temperature to bake it at?
Ah sorry, can’t believe I missed that. Baked at 400F (200C) I’ve added it into the recipe now 🙂
thank you!
cooked it today – soooo good!
Love it, gonna make it today, will post the impressions…
Brilliant, hope you enjoy it!
What do you think about adding some browned chicken breast pieces to the dish or leftover rotisserie chicken? I’m thinking it would be a good main dish. Increase cooking time at all?
Hi Cynthia, I’ve never tried adding chicken but I think it would work great. No need to adjust the cooking temp or time if using cooked chicken.
I can eat this ALLL DAYYY! all my favorite things in a bowl.
Haha it’s addictive isn’t it?
I would gobble this up! I love cauliflower and I love fennel. I need to try them together!
Thanks so much Marlee, it’s so yummy!
The cauliflower and fennel immediately captured my attention. We love the flavor of fennel and we have a cauliflower in the fridge. As I was reading about it I was distracted and the green-eyed monster popped up. I was totally captivated by your backdrop. OMG!! That rustic wood!!!! I love it. If you ever find it missing you’ll know where to start. 😉 I am definitely making your recipe — love everything about it.