CAULIFLOWER AND BRUSSEL SPROUT GRATIN

CAULIFLOWER AND BRUSSEL SPROUT GRATIN image

Yield 10 to 12 Servings

Number Of Ingredients 9

1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
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 or walnutsm lightly toasted
3 cups grated Parmesan cheese, divided

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 vegies 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, cool. Stir in pine nuts or walnuts. Season with salt and pepper. Butter 13x9x2 inch glass baking dish; arrange half of vegies, then 1 1/2 cups parmesan cheese. Arrange remaining vegies evenly over, then sprinkle with remaining cheese. 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 degrees. Cover gratin with foil. Bake covered 40 minutes. Uncover, sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.