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Sunday, December 4, 2011

Cauliflower and Sprouts O'Gratin with Bacon

YUM.  What a delicious side dish!  I paired this with some juicy filets and it was absolutely heavenly!!  This recipe makes a huge amount (9x13" pan casserole), but you can alter to your liking.

Serves 10 - 12 (as a side dish)


1 1/2 Lbs brussel sprouts, trimmed and quartered lengthwise through core
1 1/2 Lb head of cauliflower, trimmed and cut into small florets
2 3/4 Cup heavy whipping cream
1/2 Cup chopped shallots
1 Tbsp fresh chopped sage
6 slices bacon, cooked and crumbled
1 1/2 Tbsp olive oil
1/2 Cup plain breadcrumbs
1/2 Cup pine nuts, chopped and toasted
2 Tbsp fresh chopped italian parsley
1 1/2 Cups fresh grated parmesan cheese
1 1/2 Cups fresh grated romano cheese


Preheat oven to 375.

Wash and trim sprouts and cauliflower.  Place vegetables in a buttered 9x13" dish.  Set aside.

Combine cream, shallots, and sage in a saucepan.  Boil, then reduce heat and simmer until mixture is slightly reduced, about 10 minutes.  Set aside.

Heat oil in large non-stick skillet over med heat.  Add breadcrumbs; stir until slightly brown, about 5 minutes.  Transfer to bowl and cool.  Toss with pinenuts, parsley and bacon.

Sprinkle vegetables with salt and pepper, then pour the cream mixture evenly over veggies.  Add romano and parmesan cheese.  Cover with foil and bake for 35 minutes.

Uncover, top with breadcrumb mixture and bake uncovered another 10 - 15 minutes.

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