Cheesy Baked Cauliflower & Fennel

Ingredients

• 1 fennel, cut into thick slices
• 1 small cauliflower, cut into florets
• 1 leek, sliced
• 2 tbsp extra-virgin olive oil
• 400g That’s Amore Ricotta Delicata
• 400mL That’s Amore Real Milk
• 1 pinch ground nutmeg
• Salt & pepper, to taste
• 50g That’s Amore Grated Parmesan
• Dill, leaves chopped

Method

• Preheat oven to 180°C.
• Boil fennel and cauliflower in a large pot of salted boiling water for 5 mins, drain and set aside.
• In a small pan, sauté leek with olive oil for 4 mins, set aside.
• Place ricotta, milk, nutmeg, salt and pepper in a blender and combine until smooth. Add more milk if needed.
• Add leek, fennel and cauliflower to a large baking dish and pour over the cheese sauce. Cover the dish with foil and bake in the oven for 25 mins.
• Remove the foil and sprinkle the grated parmesan on top.
• Bake uncovered for another 15 mins or until golden and bubbling.
• Sprinkle with dill and enjoy.