Creamy vegetable budin with crisp bread crumb and cheese topping

Dice the patty pan squash; slice the fresh garlic and fennel bulb thinly on a mandolin.

Cut the cauliflower into small florets; clean the pistils out of the squash blossoms and slice them.

Blanch the cauliflower a few minutes in boiling salted water, then drain.

Chiffonade a large bunch of cilantro. Stir the vegetables and cilantro together in a bowl with a good amount of Mexican crema, then add the drained cauliflower.

At the end, shred a potato, squeeze out the excess moisture and mix it in so it absorbs water from the vegetables; add a big pinch of salt.

Spoon into individual serving dishes and bake.

For the topping, quickly saute a pan of fresh bread crumbs in olive oil; grate cheese to melt over the hot budin as it comes out of the oven.