Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb Recipe

How to Make Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb

1. Fill a large bowl with ice and cold water. Set aside.
2. Bring a large pot of generously salted water to a boil. Add Brussels sprouts and cook for 2 minutes.
3. Add cauliflower florets to the pot and cook until vegetables are crisp-tender, about 3 more minutes.
4. Drain vegetables immediately and transfer to the ice water bath to stop the cooking process.
5. Once cooled, drain vegetables very well and set aside.
6. In a large saucepan, combine 2 cups heavy cream, 2 finely chopped shallots, and 1 tablespoon fresh sage leaves.
7. Bring the cream mixture to a boil over medium heat.
8. Reduce heat to low and simmer until the mixture has reduced to 2 1/2 cups, about 10-12 minutes. Season with salt and pepper to taste.
9. Remove from heat and let cool slightly.
10. While the cream mixture cools, prepare the breadcrumbs: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
11. Add 1 1/2 cups panko breadcrumbs and stir constantly until golden brown, about 2-3 minutes.
12. Transfer breadcrumbs to a bowl and let cool completely.
13. Stir in 1/2 cup toasted pine nuts and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste.
14. Preheat oven to 375°F (190°C).
15. Butter a 13x9x2-inch glass baking dish.
16. Arrange half of the cooked vegetables in the prepared baking dish. Season with salt and pepper.
17. Sprinkle with 1 1/2 cups grated Parmesan cheese.
18. Arrange the remaining vegetables evenly over the cheese. Sprinkle with the remaining 1/2 cup Parmesan cheese.
19. Pour the cooled cream mixture evenly over the vegetables.
20. Cover the gratin with foil.
21. Bake covered for 40 minutes.
22. Uncover, sprinkle the breadcrumb topping evenly over the gratin, and bake uncovered for an additional 15 minutes, or until golden brown and bubbly.