Cauliflower and Brussels Sprout Gratin with Pine Nut and Breadcrumb Topping
From dond 15 years ago
- 60 minutes to make
- Serves 8
I came across this recipe recently in one of the major food publications (Food and Wine, Bon Appetit, one of those), and I've made it twice, The flavor is so rich and complex that people invariably ask for seconds. Read more The combination ingredients and textures -- brussels sprouts, cauliflower, parmesan, cream, pine nuts, toasted bread crumbs -- is a winner. See less
Ingredients
- 1½ pounds Brussels sprouts, trimmed, quartered lengthwise through core shopping list
- 1 1½- to-1¾-pound head of cauliflower, trimmed, cut into small florets shopping list
- 2¾ cups heavy whipping cream shopping list
- ½ cup chopped shallots shopping list
- 1 tablespoon chopped fresh sage shopping list
- 1½ tablespoons olive oil shopping list
- ½ cup plain dry breadcrumbs shopping list
- ½ cup pine nuts shopping list
- 2 tablespoons chopped fresh Italian parsley shopping list
- 3 cups grated parmesan cheese, divided shopping list
How to make it
- 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 a large 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 2½ cups or less, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Place the pine nuts in a dry skillet and heat, tossing gently, until the pine nuts are toasted. Be careful not to let them burn. Remove from heat and set aside.
- 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 toasted pine nuts and chopped parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1½ cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1½ cups Parmesan. Pour cream mixture evenly over.
- NOTE: 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.
The Rating
Reviewed by 4 people-
Thanks so much for posting this! This pretty much sounds like a bundle of some of my favorite things all bubbly, crunchy, and tastylicious. I'm definitely going to be giving this one a try SOON. Five million fives.
boofie
in Salt Lake City loved it
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Wow! This is gorgeous! I love every single ingredient in this recipe, and I can't wait to taste all of them at the same time. I think this dish could convert the cauliflower and brussel sprout hater in my home...it's worth a shot anyway!
misslizzi
in Philadelphia loved it
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I made this last night...it was FANTABULOUS!!!
misslizzi
in Philadelphia loved it
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