Cauliflower And Brussel Sprout Gratin Food

BRUSSELS SPROUTS & CAULIFLOWER GRATIN

Steps:

• Preheat oven to 375°. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook 2-3 minutes or until crisp-tender; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. , Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake 15 minutes., Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle with bread crumb mixture. Bake, uncovered, 15-20 minutes or until golden brown.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN

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,.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING

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.

CAULIFLOWER AND BRUSSELS SPROUTS

Steps:

• Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
• Then, cover it, and continue cooking until just tender.
• Drain the vegetables.
• Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
• Sprinkle with thyme, salt, and white pepper.
• Spoon the condensed soup on top and sprinkle with crumbs.
• Bake at 350 degrees until bubbly and heated through.
• (app. 25 minutes?) Serves 6.

CAULIFLOWER AND BRUSSELS SPROUTS GRATIN WITH PINE NUT-BREADCRUMB

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 heath; 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, 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 1/12 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. Cover gartin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

CAULIFLOWER & BRUSSELS SPROUTS GRATIN

Steps:

• Cook cauliflower in boiling water until crisp tender (about 5 min.).
• Remove with slotted spoon and chill under cold water; drain well.
• Cook Brussels sprouts in same water until crisp tender (about 7 minutes).
• Drain and chill under cold water; drain well.
• Dry any excess water from vegetables with a towel.
• *** Can be held for up to 24 hours if desired ***.
• Melt margarine; whisk in flour, salt, pepper and nutmeg.
• Cook, stirring for 1 minutes.
• Gradually whisk in milk, stirring until thickened, about 5 minute.
• Remove from heat and stir n cheese.
• *** This also can be held for up to 24 hours if well covered, (heat before using) ***.
• Spread vegetables in well greased 9 X 13 inch pan.
• Pour sauce over top and sprinkle with bread crumbs.
• *** Can be covered and kept up to 8 hours in fridge ***.
• Bake at 400°F until bubbly, about 25 minutes.
• Broil until crumbs are golden.