Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb Recipe
    Lost? Site Map

    Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Mrs. Grosh's Note:

    Humble cauliflower and brussels sprouts become luxurious in this decadent gratin, from Bon Appetite.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Preheat oven to 375. Cover gartin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

    Ratings & Reviews:

    • on October 13, 2009

      55

      Highly successful recipe, many thanks! I made a few changes due to what I had in store, but nothing radical ... used tarragon instead of basil and sweetcorn instead of cauliflower. The pinenut topping was wonderful and the brussels cooked to perfection!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb

    Serving Size: 1 (212 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 492.7
     
    Calories from Fat 360
    73%
    Total Fat 40.0 g
    61%
    Saturated Fat 21.0 g
    105%
    Cholesterol 116.0 mg
    38%
    Sodium 562.1 mg
    23%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.0 g
    16%
    Protein 18.4 g
    36%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites