Brussels Sprout and Cauliflower Gratin

I purchased some brussels sprout at the farmers market the other day and was looking for another way to cook them besides sizzling them up with some bacon.  I also wanted something that looked appetizing to people who may shy away from a vegetable that I have started to love.

Bon Appetit has this recipe below, Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping….WOW!  I think this dish is on the radar for Friday night.

Cauliflower and Brussels Sprouts Gratin with Pine Nuts-Breadcrumb Topping

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

10 to 12 servings

By Lora Zarubin

Photograph by Tim Morris

November 2008

Ingredients

• 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
• 1 1 1/2- to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
• 2 3/4 cups heavy whipping cream
• 1/2 cup chopped shallots
• 1 tablespoon chopped fresh sage
• 1 1/2 tablespoons olive oil
• 1/2 cup plain dry breadcrumbs
• 1/2 cup pine nuts, lightly toasted
• 2 tablespoons chopped fresh Italian parsley
• 3 cups grated Parmesan cheese, divided

Preparation

• 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, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

• Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

• Butter 13×9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

• Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.