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

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

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

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