Preparation

• Preheat oven to 350°F. Toast fennel seed in large dry skillet on medium heat 30 seconds. Add mustard and white pepper; continue to stir spices 30 seconds or until aromatic. Remove from pan. Lightly crush seeds with a mortar and pestle or with the back of a skillet. Set spices aside

• Melt butter in same skillet on medium heat. Add onion, celery and carrots; cook and stir 7 to 8 minutes. Add cauliflower; cook and stir 5 minutes. Stir in sausage and toasted spices; cook 3 minutes or until heated through. Pour into greased 4-quart casserole

• Toss cheese with flour in large bowl. Add milk, eggs and bread cubes; stir gently to moisten bread. Pour into casserole; mix gently with vegetables and sausage

• Bake, uncovered, 40 to 50 minutes or until knife inserted into the center comes out clean