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Crispy Topped Brussels Sprouts and Cauliflower Gratin

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Ingredients

  • 4 cups cauliflower florets (about 1 pound)
  • 4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 1/2 cups 1% low-fat milk
  • 2/3 cup half-and-half
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 4 slices center-cut bacon, chopped
  • 2 cups chopped Vidalia or other sweet onion
  • 3 garlic cloves, minced
  • Cooking spray
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 cup panko (Japanese breadcrumbs)

Details

Servings 8
Preparation time 33mins
Cooking time 63mins

Preparation

Step 1

1. Preheat oven to 375°.

2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.

4. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.

5. Preheat broiler to high.

6. Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.

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