This is another win for brussel sprouts! Cauliflower has a bad wrap too, so let me plead with you to try this. It is incredible! I think I drooled a little the first time I tried it. I know I ooohed and aaahed over this thing until my husband was wondering if I needed to get a room…
It takes a little more prep than the Roasted Brussel Sprouts I raved about yesterday. But these are worth it. The white sauce will dirty a few pans, but believe me, it is not hard. Just follow the directions and you will have a lovely, full proof, and healthy vegetable gratin.
If you are bringing a vegetable dish to Thanksgiving next week, consider this dish. Its a show stopper!
Cauliflower and Brussels Sprout Gratin
1/2 head of cauliflower, cut into bite size florets
3/4 lb of brussels sprouts, trimmed, and quartered lengthwise through core
1 teaspoon of kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon of grated nutmeg
3/4 cup grated Gruyere cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup fresh or panko bread crumbs
Preheat the oven to 375 degrees F.
Prepare a large bowl filled with ice water and ice. Cook the cauliflower florets in a large pot of boiling salted water for 5 minutes, until just barely tender but still firm. Drain. Throw the cooked cauliflower into the bowl of ice water to stop them from cooking any further. Bring the pot back up to a boil and put in the quartered brussels sprouts and cook for 3 minutes. Throw them in the bowl of ice water and ice with the cauliflower. When they are cool, drain them well in a colander.
Side note, be sure to drain well. I made the mistake of skipping this step and just spooning them out of the water, and my gratin got a bit soggy. Also, the key to this dish is not overcooking the veggies. Please, set a timer, or stare at your watch, do what you have to to cook them just short of al dente. Also, it sounds like a lot of salt, but don’t short it. You will be happy later!
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and brussels sprouts on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 30 minutes, or until the top is browned.