Cauliflower with Fennel Onion

1 medium cauliflower (approx. 750 g) white pepper pepper from the mill pinch of sugar sugar r

Peel and finely dice the onion. Clean the fennel bulb, rinse and also finely dice. Heat fat in a frying pan until hot but not brown. Sauté onion cubes in it, cover frying pan and steam for 10 min at moderate temperature, stirring once in between. Add fennel cubes, stir and steam for another 10 min with closed lid. In the meantime, boil salted water. Clean and rinse the cauliflower and cook in salted water over medium heat for 15 minutes. Now remove from water and drain. Quarter or cut into six and place in a shallow ovenproof dish. Chop the parsley and crush it in the whipped cream. Add to the sauce and season with salt, pepper and sugar. Spread the sauce evenly over the cauliflower, sprinkle with cheese and bake at 225 °C on the middle shelf for 15-20 minutes. Serve with jacket or roasted potatoes and raw sausage or ham.

Standing time 5 min.

(2:240/5311.26)

Tip: Use your favorite ham – then your dish tastes twice as good!

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