Budin of Local Vegetables and Mexican Crema - Rick Bayless

Ingredients

• 1 head cauliflower, preferably romanesco, florets removed from the stalk and broken into small pieces (you’ll need 2 1/2 cups)
• 12 ounces baby patty pan squash, halved and thinly sliced (you’ll need 3 cups)
• 1 medium fennel bulb, sliced very thin (you’ll need 1 cup)
• 1 small white onion or 4 shallots, sliced paper thin
• 6 squash blossoms, cleaned (pistels and stamens removed) and thinly sliced
• 1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems removed)
• 1 cup Mexican crema, crème fraiche or heavy cream
• 1 medium (8 ounces) baking potato, peeled, shredded and squeezed dry
• Salt
• 3 tablespoons olive oil
• 3 cups fresh bread crumbs