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Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

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Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

amanda

Equipment

  • - ChefAlarm Plus Food and Drink Safe Induction Cooktop

  • - KitchenAid Artisan Series Stand Mixer with Prep Mode

  • - OXO Good Grips 8-Piece Nonstick Cookware Set

  • - Cuisinart HBST67 Stand Mixer Bowl with Pouring Lip Spout

  • - OXO Bamboo Wood Chopping Board

  • - FoodMaster 18 Piece Stainless Steel Cookware & Utensil Set

  • - Chef's Choice Professional Grade Stainless Steel Fry Pan

  • - KitchenAid 5-Qt Glass Mixing Bowl Set (with Parchment Paper Lids)

  • - OXO Good Grips Stainless Steel Saucier with Pour Spout

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

  • 11/2 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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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