CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
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Lennox Graham
[email protected]This gratin is perfect for a special occasion. It's elegant and delicious.
Kevin Rovin
[email protected]I made this gratin for my family and they all loved it. It's a great way to get your kids to eat their vegetables.
Muhammad Rauf
[email protected]This gratin is a bit time-consuming to make, but it's worth it. The flavors are amazing.
Precious Simasiku
[email protected]I tried this recipe and it turned out great! The gratin was creamy and cheesy, and the pine nut breadcrumb topping was the perfect finishing touch.
Svarbu Nesvarbu
[email protected]This gratin is perfect for a special occasion.
Md Furkan
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Rijad Mujkic
[email protected]This gratin is perfect for a potluck.
DS ME
[email protected]This gratin is easy to make and it's always a hit.
ronke adekoya
[email protected]This gratin is a great way to use up leftover vegetables.
Mark Douglas
[email protected]This gratin is so rich and flavorful. I love the combination of cauliflower and Brussels sprouts.
Cheryl Jones
[email protected]This gratin is perfect for a special occasion. It's elegant and delicious.
Dyronne Fernando
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids gobbled it up.
Rubi Ch
[email protected]I made this gratin for a potluck, and it was gone in minutes. Everyone loved it!
Lina Hussain
[email protected]This dish is so easy to make, and it's absolutely delicious. I highly recommend it.
Cindy Human
[email protected]I've made this gratin several times now, and it's always a crowd-pleaser. It's a great way to use up leftover cauliflower and Brussels sprouts.
Yeasir Ahmed
[email protected]This cauliflower and Brussels sprout gratin was a hit! It was rich, cheesy, and flavorful. I loved the crispy pine nut breadcrumb topping.