Cauliflower and Brussels Sprout Gratin with Pine Nut Breadcrumb Topping
Ingredients
- 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
- 1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
- 2 3/4 cups heavy whipping cream
- 1/2 cup chopped shallots
- 1 tablespoon chopped fresh sage
- 11/2 tablespoons olive oil
- 1/2 cup plain dry breadcrumbs
- 1/2 cup pine nuts, lightly toasted
- 2 tablespoons chopped fresh Italian parsley
- 3 cups grated Parmesan cheese, divided
Instructions
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