Cauliflower and Brussels Sprouts Gratin With Pine N

Name: Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fresh Brussels sprouts, trimmed, quartered lengthwise through core; 1 12 lbs heads cauliflower, trimmed, cut into small florets; 2 ¾ cups heavy whipping cream; ½ cup chopped shallot; 1 tablespoon chopped fresh sage; 1 ½ tablespoons olive oil; ½ cup pine nuts, lightly toasted; ½ cup plain breadcrumbs; 2 tablespoons chopped fresh Italian parsley; 3 cups grated parmesan cheese, divided

Servings: persons

1
Fill large bowl with ice and cold water.
2
Cook brussels sprouts in large pot of generously salted boiling water, 2 minutes.
3
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer.
4
Drain.
5
Transfer vegetables to bowl of ice water to cool.
6
Drain well.
7
Combine cream, shallots, and sage in large saucepan.
8
Bring to boil.
9
Reduce heath; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes.
10
Season with salt.
11
Remove from heat.
12
Cool slightly.
13
Heat oil in large nonstick skillet over medium heat.
14
Add breadcrumbs; stir until beginning to brown, about 2 minutes.
15
Transfer to bowl; cool.
16
Stir in pine nuts and parsley.
17
Season with salt and pepper.
18
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish.
19
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan.
20
Arrange remaining vegetables evenly over, then sprinkle with remaining 1/12 cups Parmesan.
21
Pour cream mixture evenly over.
22
DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead.
23
Cover separately and chill.
24
Bring to room temperature before continuing.
25
Preheat oven to 375.
26
Cover gartin with foil.
27
Bake covered 40 minutes.
28
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

1193

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs fresh Brussels sprouts, trimmed, quartered lengthwise through core, 1 12 lbs heads cauliflower, trimmed, cut into small florets, 2 ¾ cups heavy whipping cream, ½ cup chopped shallot, and more.

Yes, Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions