Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Name: Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 680 grams brussels sprouts, trimmed, quartered lengthwise through core; 680 grams cauliflower, trimmed, cut into small florets; 118 milliliters plain dry breadcrumbs; 1 Tbsp chopped fresh sage; 651 milliliters heavy whipping cream; 6 Tbsps olive oil; 710 milliliters grated Parmesan cheese, divided; 2 Tbsps chopped fresh Italian parsley; 118 milliliters pine nuts, lightly toasted; 118 milliliters chopped shallots

You can never have too many side dish recipes, so give Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping a try. One portion of this dish contains roughly 14g of protein, 37g of fat, and a total of 438 calories. This recipe serves 12. A mixture of heavy whipping cream, cauliflower, pine nuts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Fill large bowl with ice and cold water.Cook brussels sprouts in large pot ofgenerously salted boiling water 2 minutes.

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Brussels Sprouts

Water

Ice

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Bowl

Pot

Add cauliflower to same pot; cook untilvegetables are crisp-tender, about 3 minuteslonger.

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Cauliflower

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Pot

Drain.

Transfer vegetables to bowl ofice water to cool.

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Vegetable

Water

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Bowl

Drain well.

Combine cream, shallots, and sage inlarge saucepan. Bring to boil. Reduce heat;simmer until mixture is reduced to 21/2 cups,about 10 minutes. Season with salt.

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Shallot

Cream

Sage

Salt

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Sauce Pan

Removefrom heat. Cool slightly.

Heat oil in large nonstick skillet overmedium heat.

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Cooking Oil

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Frying Pan

Add breadcrumbs; stir untilbeginning to brown, about 2 minutes.

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Breadcrumbs

Transfer to bowl; cool. Stir in pine nuts andparsley. Season with salt and pepper.

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Salt And Pepper

Pine Nuts

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Bowl

Butter 13x9x2-inch glass bakingdish; arrange half of vegetables in dish.

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Vegetable

Butter

Sprinkle with salt and pepper, then 1 1/2 cups

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Salt And Pepper

Parmesan. Arrange remaining vegetablesevenly over, then sprinkle with remaining1 1/2 cups Parmesan.

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Parmesan

Pour cream mixtureevenly over. DO AHEAD: Breadcrumbtopping and gratin can be made 1 dayahead. Cover separately and chill. Bring toroom temperature before continuing.

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Cream

Preheat oven to 375°F. Cover gratinwith foil.

Equipment you will use

Aluminum Foil