Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping


  • 1 ½ pounds brussels sprouts, trimmed, quartered lengthwise through core
  • 1 1 ½-to 1 ¾-pound head of cauliflower, trimmed, cut into small florets
  • 2 ¾ cups heavy whipping cream
  • ½ cup chopped shallots
  • 1 tablespoon chopped fresh sage
  • 1½ tablespoons olive oil
  • ½ cup plain dry breadcrumbs
  • + 3 more ingredients
    • ½ cup pine nuts, lightly toasted
    • 2 tablespoons chopped fresh Italian parsley
    • 3 cups grated Parmesan cheese, divided

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. 2. Combin...

View full recipe at SpringPad


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