Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

By tammy1365

by Lora Zarubin

Ingredients

• 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
• 1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
• 2 3/4 cups heavy whipping cream
• 1/2 cup chopped shallots
• 1 tablespoon chopped fresh sage
• 11/2 tablespoons olive oil
• 1/2 cup plain dry breadcrumbs
• 1/2 cup pine nuts, lightly toasted
• 2 tablespoons chopped fresh Italian parsley
• 3 cups grated Parmesan cheese, divided

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

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.