If you’re a Food Network watcher like I am, then I’m sure you watch the Barefoot Contessa – aka Ina Garten. She is one of my favorite chefs. She turns the simplest ingredients into easy wonderful dishes!
I made her Cauliflower and Brussel Sprout gratin and of course changed it up a bit to make it my own. This is a perfect side dish that goes with anything! It’s not too late for Thanksgiving….. it would go great with Turkey! Thank you Ina..this recipe is a keeper!
- 3/4 head of cauliflower, cut into large florets
- 3/4 lb of brussels sprouts, trimmed, and quartered lengthwise through the core
- 1 teaspoon of kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons flour
- 2 cups warm milk (I heated mine up in the microwave for about 40 seconds)
- 1/2 teaspoon freshly ground black pepper
- a pinch of grated nutmeg
- 1/2 cup grated Parmesan cheese and 1/4 cup for topping
- 1/4 cup Panko bread crumbs
Preheat oven to 375 degrees
Cook the cauliflower in a large pot of boiling saltwater for 5 to 6 minutes, until tender but still firm. Drain. Throw the cooked cauliflower into a 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. After the brussels sprouts are done, throw them in the bowl with the cauliflower. When completely cool, drain and set aside.
For the sauce: Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for a few minutes. Pour the warm milk into the butter-flour mixture and stir until it comes to a boil. Turn heat down and add the parmesan cheese and whisk until thicken. Take off the heat and add 1 teaspoon of salt, the pepper and nutmeg.
Pour 1/3 of the sauce on the bottom of an 8 x 11 baking dish. Place the drained cauliflower and brussels sprouts on top and then spread the rest of the sauce evenly on top. Combine the Panko bread crumbs with parmesan cheese and sprinkle evenly on top . Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.