-Preheat your oven to 375 and lightly butter a 8 x 10 gratin dish or casserole pan.
-Dice the following into ½ inch pieces:
A head of cauliflower
1 fennel bulb
-Lightly steam until barely tender, about 5-7 minutes.
-Crumble 1 large piece of bread into smallish chunks.
-Lightly brown the breadcrumbs in 2 TBS butter in a small saucepan, than stir in 1 cup milk.
-When the milk is hot to the touch, turn off the heat.
-Meanwhile, chop 1 onion than sauté it in 1 TBS butter until translucent, about 3 minutes.
-In a bowl, combine the onion, the steamed vegetables and the bread crumb mixture.
-Then stir in the following:
½ cup grated Gruyere or cheddar cheese
2 egg yolks (reserve the whites for the next step)
Some chopped fresh parsley or rosemary if you have some
-Season with sea salt, pepper and freshly grated nutmeg to taste.
-Beat the 2 egg whites until stiff, than fold them into the mixture.
-Pour into the prepared dish and bake until puffed and browned, about 25 minutes.