Unbelievable Brussels Sprouts Cauliflower Gratin
SKU:
A decadent gratin with Brussels sprouts and cauliflower that the kids absolutely BEG to eat?! You betcha. 3Ps: pine nuts, parmesan and panko finish this perfectly.
Good in winter when both veggies are in season, and especially Thanksgiving, or other ohana potlucks.
Good in winter when both veggies are in season, and especially Thanksgiving, or other ohana potlucks.
Ingredients
|
About 1 cup of your favorite breadcrumbs or panko
½ cup pine nuts or pecans, ideally lightly toasted 2T fresh parsley (optional) Around 25 Brussels sprouts, trimmed and quartered 1 head of cauliflower, trimmed into florets |
⅔ cup heavy cream
1 ⅓ cup non-fat milk 3 shallots, chopped 1T fresh sage, chopped Hawaiian or kosher salt and fresh cracked black pepper, at your discretion About 1 cup grated Parmesan cheese |
What To Do
To prep, toast pine nuts slightly. Mix breadcrumbs, nuts, and parsley together and set aside. Clean and cut Brussels sprouts and cauliflower and put them both into a large mixing bowl. Toss gently so that both vegetables are uniformly distributed. Set out a 9" x 13" pyrex or casserole dish.
Mix together heavy cream, non-fat milk, shallots, and sage in a sauce pot. Heat until boiling, then simmer until the sauce reduces and is a little thick, about 10-15 minutes. Remove from heat and cool slightly.
Pre-heat oven to 375°F.
Put half of the sprouts and cauliflower in the 9" x 13 "dish. Salt and pepper lightly, and sprinkle about one-third of the Parmesan cheese. Put the rest of the vegetables on top, and sprinkle another third of parmesan cheese. Pour cream mixture evenly over. Cover with foil.
Bake at 375°F, covered for about an hour, or until the liquid is almost absorbed. Remove foil, sprinkle remaining parmesan cheese and all of the breadcrumb/nuts/parsley over the top, and bake uncovered 15 minutes longer, or until the top starts to brown slightly and get a bit of crunch (see photo).
Mix together heavy cream, non-fat milk, shallots, and sage in a sauce pot. Heat until boiling, then simmer until the sauce reduces and is a little thick, about 10-15 minutes. Remove from heat and cool slightly.
Pre-heat oven to 375°F.
Put half of the sprouts and cauliflower in the 9" x 13 "dish. Salt and pepper lightly, and sprinkle about one-third of the Parmesan cheese. Put the rest of the vegetables on top, and sprinkle another third of parmesan cheese. Pour cream mixture evenly over. Cover with foil.
Bake at 375°F, covered for about an hour, or until the liquid is almost absorbed. Remove foil, sprinkle remaining parmesan cheese and all of the breadcrumb/nuts/parsley over the top, and bake uncovered 15 minutes longer, or until the top starts to brown slightly and get a bit of crunch (see photo).
Notes and Talking Story
- A recipe from one of our dearest high-school friends. Since she is a doctor, she made a few modifications to make it a little healthier, but this is definitely one of those indulgence dishes, despite being full of vegetables.
- You can swap out 2 cups of half-and-half for the heavy cream/non-fat milk combo.
