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5 from 1 vote

Creamy Cheesy Fennel Broccoli Gratin

Low carb version of a classic fennel broccoli casserole. Made with coconut milk and a lot of cheese.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: broccoli, casserole, fennel, gratin
Servings: 4 people
Calories: 483kcal


  • 1 pcs Broccoli Big head
  • 1 pcs Fennel
  • 1 can Coconut Milk full-fat
  • 125 g Cheese grated
  • 2 tsp Corn Starch optional
  • Salt & Pepper to taste
  • Olive Oil


  • Heat up the oven to 180ºC
  • Cut the broccoli into pieces and boil it (not completely, it should be still bit crunchy)
  • In the meantime cut the fennel, place the pan over medium heat and drizzle in some olive oil. Cook the fennel for few minutes, until soften. Season with salt and pepper
  • In a small pan, heat up the coconut milk, add corn starch and mix it well. Season with salt and pepper. Cook for a minute, until it gets thicker (you can avoid this step if you don’t want to thicken coconut milk)
  • In an casserole pan, mix broccoli and fennel, pour in the coconut milk and sprinkle the grated cheese on top
  • Bake for 10-20 minutes until golden brown
  • Enjoy your BeastFeast!


Calories: 483kcal