Cauliflower and Brussels Sprouts Gratin

This is the side that I brought to Thanksgiving this year. I found it on foodgawker.com, one of my very favorite websites. I get all kinds of recipes there and the pictures are gorgeous. This dish turned out delicious, although I think it is definitely a dish that needs to be made and served immediately. Or, if reheated, do it in a microwave. It is really cheesy and the sauce is very yummy. I know that cauliflower and Brussels sprouts are two veggies that are iffy on many people's lists, but trust me, try it. Enjoy!

Cauliflower and Brussels Sprouts Gratin

Adapted from Barefoot in Paris by Ina Garten

3/4 head of cauliflower, cut into large florets

3/4 lb Brussels sprouts, trimmed and quartered lengthwise through core

1 teaspoon kosher salt

4 tablespoons unsalted butter, divided

3 tablespoons flour

2 cups hot milk

1/2 teaspoon black pepper

Pinch of nutmeg

3/4 cup grated Gruyère (or Swiss) cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

Preheat oven to 375. Prepare a large bowl filled with cold water and ice. Cook the cauliflower florets in a large pot of boiling salted water for 5-6 minutes, until 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 3-4 minutes. The cauliflower should be completely cooled. Drain them and set aside. After the Brussels sprouts are done, throw them in the bowl of ice water. 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 Gruyère and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 x 11 x 2 baking dish. Placed 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 Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes, until the top is browned.