Cauliflower / fennel gratin with with hazelnuts, delicious and super healthy. Warm, earthy, slightly sweet, spicy and nutty. This gratin is absolutely fantastic
Divide the cauliflower head into bouquets. Divide the fennel stands into slices. Boil them in lightly salted water, 3-5 minutes. Let the vegetables drain in a colander. Save some of the boiling water for the sauce
Place the fennel in the bottom of a greased ovenproof dish. Spread the cauliflower bouquets on top.
Roast the hazelnuts in a pan on the stove in butter so they get some color and buttery taste.
Make the sauce: Mix broth, cream, wheat flour and whisk smoothly in a saucepan. Boil the sauce for 5 minutes. Season with curry, paprika, salt and pepper.
Pour the sauce over the vegetables. Sprinkle with panko and hazelnuts. Gratinate in the upper part of the oven, about 15-20 minutes.
When ready, garnish with shredded greens. Enjoy! Better living through tasty Cuisine.