Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Ingredients

• 2 tablespoons fresh Italian parsley
• 3 cups Parmesan cheese, freshly grated
• 1 ½ pounds brussels sprouts
• 1 1 1/2-to 1 3/4-pound head of cauliflower
• 2 ¾ cups heavy whipping cream
• ½ cup shallots
• 1 tablespoon fresh sage
• + 3 more ingredients
• • 1½ tablespoons olive oil
  • ½ cup plain dry breadcrumbs
  • ½ cup pine nuts

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...

View full recipe at Epicurious