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