Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb Food

BRUSSELS SPROUTS & CAULIFLOWER GRATIN

Brussels Sprouts & Cauliflower Gratin image

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

Ingredients

4 cups fresh cauliflowerets
4 cups fresh brussels sprouts, quartered
4 bacon strips, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 cups 2% milk
2/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup panko bread crumbs
1/3 cup grated Parmesan and Romano cheese blend

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.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN

Cauliflower and Brussels Sprout Gratin image

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

Ingredients

1 head cauliflower, cut into large florets
3/4 lb Brussels sprout, trimmed, and quartered lengthwise through core
1 teaspoon kosher salt
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg, grated
3/4 cup Fontina cheese, grated
1/2 cup parmesan cheese, grated
1/4 cup breadcrumbs

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