FROM THE KITCHEN OF CINDY KRZNARICH, NTP

Coordinated by: LeiLani Paki, NTP

Humble cauliflower and Brussels sprouts become luxurious in this decadent gratin.

INGREDIENTS

  • 2 pounds Brussels sprouts, trimmed and quartered lengthwise through core
  • 1 head cauliflower, trimmed and cut into small florets
  • 2 cups heavy whipping cream
  • ½ cup shallots, chopped
  • 1 tablespoons fresh sage, chopped
  • 2 tablespoons butter
  • ½ cup dry breadcrumbs from high-quality bread*
  • ½ cup pine nuts
  • 2 tablespoons fresh Italian parsley
  • 3 cups grated parmesan cheese
  • salt and pepper to taste

*Editor’s Note: Homemade sourdough, gluten-free bread, or paleo almond flour bread are all good options for the breadcrumbs, depending on your preferences.

METHOD

  1. Preheat oven to 375F.
  2. Boil Brussels sprouts in a large pot of salted water for 2 minutes. Add cauliflower to the same pot and cook 3 minutes longer. Drain water, then refill with cold water and ice until vegetables are cool. Drain well again.
  3. Combine cream, shallots, and sage in a large saucepan and bring to a boil. Reduce heat and simmer until mixture is reduced to 1 ½ cups, about 10 minutes. Season with salt. Remove from heat and cool slightly.
  4. Heat butter in a large skillet over medium heat. Add bread crumbs and stir until they start to brown, about 2 minutes. Transfer to a bowl to cool. Stir in pine nuts and parsley and season with salt and pepper.
  5. Arrange half of the vegetables in a buttered 13x9x2 inch glass baking dish. Sprinkle with salt and pepper, then 1 ½ cups Parmesan cheese. Arrange remaining vegetables evenly over, and then sprinkle with remaining Parmesan Cheese. Pour cream mixture evenly over the top.
  6. Cover baking dish with parchment paper. Bake, covered, at 375F for 40 minutes. Uncover and sprinkle on bread crumb topping. Bake uncovered 15 minutes longer.

Prep time: 45 min

Cook Time: 55 min

# of Servings: 10-12