Cauliflower Gratin

Prep Time: 15

Cook Time: 50

Serves: Serves: 6

1 Tbsp. olive oil
2 tsp. minced garlic
1 small bulb fennel, thinly sliced
1 head cauliflower, cut into florets
1/2 cup heavy cream
1-3/4 cups (7 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
½ tsp. fresh thyme
2/3 cup fresh breadcrumbs
2 Tbsp. chopped parsley

Preheat oven to 350°F.
Heat olive oil in non-stick pan over medium-low heat; add garlic and fennel. Sauté until tender, about 3-4 minutes.
In a pot of boiling water, blanch cauliflower until tender. Add to fennel and garlic mixture. Cook an additional 4-5 minutes.
Remove from heat; add cream and 1/2 cup cheese and toss together. Season with thyme.
Pour into a lightly sprayed 9x13-inch baking dish. Stir breadcrumbs and parsley together; sprinkle over cauliflower mixture. Top with remaining cheese.
Bake 20-25 minutes or until bubbly and brown.