BRUSSELS SPROUTS & CAULIFLOWER GRATIN
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
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 WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
BRUSSELS SPROUT GRATIN
"This Brussels sprout gratin will turn nonbelievers into fans!"
Provided by Guy Fieri
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
- In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.
BRUSSELS SPROUT GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
- Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
- Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
CAULIFLOWER AND BRUSSELS SPROUTS GRATIN WITH PINE NUT-BREADCRUMB
Humble cauliflower and brussels sprouts become luxurious in this decadent gratin, from Bon Appetite.
Provided by Mrs. Grosh
Categories Cauliflower
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water, 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heath; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/12 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375. Cover gartin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
Nutrition Facts : Calories 492.7, Fat 40, SaturatedFat 21, Cholesterol 116.1, Sodium 562.1, Carbohydrate 19, Fiber 4.9, Sugar 4.1, Protein 18.4
More about "brussels sprouts cauliflower gratin recipes"
CREAMY BRUSSELS SPROUTS AND CAULIFLOWER GRATIN
From tablespoon.com
Servings 8Total Time 1 hr 35 minsCategory Side DishCalories 400 per serving
- Heat oven to 375°F. Spray bottom and sides of 2 1/2- to 3-quart baking dish with cooking spray.
- In 5- to 6-quart saucepan, cook cauliflower florets in boiling salted water 3 to 4 minutes or until tender but still firm. Use slotted spoon to transfer cauliflower to colander to drain. Add Brussels sprouts to boiling water; cook 3 to 4 minutes or until tender but still firm. Drain.
- In 4-quart saucepan, melt 2 tablespoons of the butter over medium-low heat. Add flour; cook 2 minutes, stirring constantly with whisk. Slowly pour hot milk and hot whipping cream into butter-flour mixture; beat with whisk until smooth. Increase heat, and heat to boiling, beating constantly, 1 to 3 minutes or until thickened. Remove from heat. Stir in shredded Gruyère cheese and 1/3 cup of the shredded Parmesan cheese until smooth. Stir in salt, 1/4 teaspoon of the pepper, the garlic powder and nutmeg until combined.
- Add drained cauliflower and Brussels sprouts to sauce. Gently stir to coat. Pour into baking dish. In small microwavable bowl, heat remaining 4 tablespoons butter uncovered on High 30 seconds or until melted. Stir in bread crumbs, remaining 1/3 cup Parmesan cheese and remaining 1/4 teaspoon pepper to combine. Sprinkle evenly on top.
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