Cauliflower And Brussels Sprout Gratin With Pine Nut Breadcrumb Topping Recipes

CAULIFLOWER AND BRUSSELS SPROUT GRATIN

Cauliflower and Brussels Sprout Gratin image

My adaptation of a recipe from acozykitchen.com, that was adapted from Ina Garten :) Who cares, its soooo good and perfect for Thanksgiving or Christmas.

Provided by Haley K

Categories Cheese

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into large florets
3/4 lb Brussels sprout, trimmed, and quartered lengthwise through core
1 teaspoon kosher salt
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg, grated
3/4 cup Fontina cheese, grated
1/2 cup parmesan cheese, grated
1/4 cup breadcrumbs

Steps:

Bring a large pot of water to boil. Add cauliflower, boil 2 minute Add sprouts, boil 4 minutes. Drain the veggies.
Melt half the butter in a sauce pan. Sprinkle in the flour and stir until it makes a paste. (your making a white sauce here, you've probably figured out.) Slowly pour in milk while stirring. Let it simmer a bit until thickened.
Now its cheese time! Add your cheeses, nutmeg, salt pepper. Add the cheeses bit by bit, stirring to make sure everything is smooth and melted.
In a casserole dish, pour enough of the cheese sauce in to cover the bottom. Add in your sprouts and cauliflower. Pour the rest of the sauce on top. Give everything a little mix so the veggies are all covered in cheesy goodness.
Top with breadcrumbs. Melt other half of butter and pour over breadcrumbs.
Bake at 375 for about 30 min,.

Nutrition Facts : Calories 285.3, Fat 18.1, SaturatedFat 10.9, Cholesterol 54.7, Sodium 738.3, Carbohydrate 19.5, Fiber 3.8, Sugar 3.5, Protein 13.8

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