Baked Fennel with Parmesan and Crushed Red Pepper

this is another one from From the Oven to the Table, and it was less universally loved than my stuffed acorn squash dish.  I loved the velvety texture, but might leave the cheese off next time and add some cream instead.

Fennel bulbs--how many you need depends on the size.  Henry's recipe calls for 4 but what is pictured is one bulb.
2 garlic cloves, minced
3 Tbs. fennel seeds
3 tsp. crushed red peppers
olive oil
salt and pepper
1/2 c. parmesan cheese

Preheat the oven to 400 degrees.
Cut the bulbs into chunks, trim the fronds and toss with olive oil, fennel seeds, red pepper flakes, salt, and pepper.
Cover with foil and bake for 20 minutes.
Sprinkle on the cheese, and bake uncovered an additional 15 minutes until fennel is tender.