1. Preheat the oven to 190°C (375°F).
2. Using a rolling pin, flatten the slices of bread so they are 2 mm thick. Brush them with oil.
3. Gently press the bread into muffin tins to form cups. Bake in the oven for about 15 minutes, and then set aside to cool.
4. Meanwhile, melt butter in a saucepan over low heat and fry shallot for 5 minutes.
5. Add flour and stir continuously with a wooden spoon for 2 minutes, being sure it doesn't brown.
6. Add milk slowly, whisking vigorously and scraping up browned bits from bottom of pan, until sauce is smooth.
7. Add cauliflower (or broccoli) and fennel to sauce and bring to a boil, stirring continuously so it doesn't stick to pan.
8. When sauce thickens, continue cooking, stirring continuously, for another 3 or 4 minutes.
9. Add peas, green onion, and shrimp to mixture and cook for 5 minutes.
10. Add dill, lemon zest and juice. Mix and season with salt and pepper to taste.
11. Divide bread cups onto four plates and top equally with sauce.

This recipe is courtesy of Tablée des chefs.