This has become somewhat of a traditional dish in my family. It is a good way to get some healthy fiber rich veggies in your meal without sacrificing decadent flavor.

  • 2  large heads broccoli, trimmed and cut into small florets
  • 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
  • 1/2 teaspoon nutmeg
  • 1 1/2 tablespoons olive oil
  • 1/2 cup plain dry breadcrumbs
  • 1/2 cup pine nuts, lightly toasted
  • 2 tablespoons chopped fresh Italian parsley
  • 2 1/2 cups grated Parmesan cheese
  • 1/2 cup Gruyere cheese
  • Fill large bowl with ice and cold water. Blanch cauliflower and broccoli  in large pot of generously salted boiling water. Cook until vegetables are crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

    Combine cream and shallots in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

    Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts, nutmeg and parsley. Season with salt and pepper.

    Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 cup Parmesan and Gruyere. Pour cream mixture evenly over. DO AHEAD:Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

    Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.


    One Response to “Cauliflower & Broccoli gratin”

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