Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
Photo by Tim Morris

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network