-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.

-Serve immediately.