CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- 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 21/2 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 13x9x2-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.
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[email protected]I'm not sure how I feel about this gratin. It's different, but I'm not sure if I like it.
Darryl Drisker
[email protected]This gratin is a good starting point. With a few tweaks, it could be a really great dish.
Injila Khan
[email protected]This gratin is just okay. It's not bad, but it's not great either.
Wachira Festus
[email protected]I don't recommend this dish.
Tik Tok Life
[email protected]This gratin was a lot of work for the end result. I don't think it was worth the effort.
Marissa Lynn Morales
[email protected]The sauce in this gratin was too thin. It didn't thicken up even after I simmered it for 30 minutes.
Rachael Mwende
[email protected]The vegetables in this gratin were undercooked. I had to roast them for an additional 15 minutes.
Adrian Vazquez
[email protected]This gratin is a bit bland. I think it could use more seasoning.
New Vision
[email protected]I would definitely make this dish again. It's a great addition to any holiday table.
ABDUL NISAR
[email protected]The pine nut-breadcrumb topping is the perfect finishing touch to this dish. It adds a nice crunch and flavor.
Amour Ally
[email protected]I love that this dish is healthy and delicious. It's a great way to get your daily dose of vegetables.
one of radioheads
[email protected]This gratin is a great make-ahead dish. I made it the night before and it reheated perfectly.
Khan Khan3
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Waka Waka
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved it!
GOHAR
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of cauliflower, but it was roasted to perfection and the sauce was very flavorful.
Dave PHALCON
[email protected]This gratin was a bit more work than I expected, but it was worth it. The end result was a delicious and elegant dish.
Shoaib ali Ursani
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The vegetables are roasted perfectly, and the sauce is rich and creamy.
Shakil S
[email protected]This cauliflower and Brussels sprout gratin was a hit! The flavors were amazing, and the pine nut-breadcrumb topping added a nice crunch.