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.
CAULIFLOWER GRATIN WITH GARLIC BREADCRUMBS
I think of this as a sort of green vegetable side dish at Thanksgiving. It has a great taste and the apples make the flavor a little more unusual.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes.
- Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to "rest" on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed.
- Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend.
- Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately.
CAULIFLOWER AND BRUSSELS SPROUT GRATIN
My adaptation of a recipe from acozykitchen.com, that was adapted from Ina Garten :) Who cares, its soooo good and perfect for Thanksgiving or Christmas.
Provided by Haley K
Categories Cheese
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 11
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,.
Nutrition Facts : Calories 285.3, Fat 18.1, SaturatedFat 10.9, Cholesterol 54.7, Sodium 738.3, Carbohydrate 19.5, Fiber 3.8, Sugar 3.5, Protein 13.8
BRUSSELS SPROUTS & CAULIFLOWER GRATIN
I combined two of my favorite vegetables in this creamy gratin to create a family-friendly dish that fits right into your busy schedule. Topped with crunchy Panko bread crumbs and savory Italian cheeses, you'll have this comforting side on the table in under an hour. -Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 196 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 547mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
GRATIN OF CAULIFLOWER, TOMATO, PINE NUTS & SAFFRON
This is a fantastic, different way to serve cauliflower. It's a modification of a recipe from Fine Cooking. I love it. Great with lamb or any braised meat.
Provided by P48422
Categories Cauliflower
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
- Tear the bread into pieces and put them into a food processor.
- Process until you have coarse crumbs, about 30 seconds.
- Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
- Heat the oven to 375ºF.
- In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat.
- Add the cauliflower and saute until it begins to soften, about 5 minutes.
- Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
- Transfer the cauliflower to a bowl.
- Add the remaining tablespoon of olive oil to the pan and add the onion.
- Saute until soft and golden, about 5 minutes.
- Add the saffron and stir to combine.
- Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
- Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
- If the skillet isn't ovenproof, pour the mixture into your prepared dish.
- Sprinkle the breadcrumb mixture over the top.
- Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
- Serve hot.
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- 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.
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