Cauliflower And Fennel Gratin

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1/4 cup butter

1 head cauliflower, broken into florets (about 2 pounds)

1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 cup whipping cream

1 cup (4 ounces) shredded Gruyère, Comté, or Swiss cheese

2/3 cup coarse fresh breadcrumbs

1/4 cup grated Parmesan

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