INGREDIENTS
olive oil
2 large fennel bulbs, trimmed and cleaned
4 skinless chicken breasts
3 cups of cauliflower cheese béchamel sauce
1/2 cup grated Parmsesan cheese
salt and pepper
chopped fresh parsley or tarragon, for serving
For the béchamel
2 cups milk or cashew milk
1 bay leaf
1 slice of onion
a few peppercorns
3 parsley sprigs
2 tbsp butter, plus a little extra if needed
2-3 tbsp of arrowroot, plus a little extra if needed
DIRECTIONS
Preheat the oven to 375 degrees. Oil a medium roasting pan with the olive oil, making sure it's evenly coated. Cook the fennel bulbs whole, in boiling water, for about 3 minutes. Drain, slice into rounds, and place on the bottom of the roasting pan. Put the chicken breasts on top and season with salt and pepper. Make the béchamel sauce. Preheat the oven to 350 degrees. In saucepan, bring to a boil the milk, bay leaf, onion, peppercorns, and parsley. Simmer on low for 5 minutes, and then strain. In another saucepan, melt the butter on low and slowly add in the arrowroot powder, stirring continuously. Add the strained milk, still stirring, until it achieves a creamy, sauce-like consistency. Add more arrowroot to thicken, if needed. Pour the béchamel over the chicken and fennel, sprinkle with the Parmesan, and bake until bubbling and golden brown, 30-40 minutes. Top with parsley or tarragon and serve.
