Brussel Sprout Cauliflower Au Gratin Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option with a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Preheat the oven to 375°F.

In a medium frying pan, melt 1 teaspoon of butter and brown 1 medium diced onion.

Add 2 cups of heavy whipping cream and 1/2 teaspoon of ground sage to the pan, bring to a boil, then reduce heat and simmer for several minutes.

In a greased casserole dish, layer 1/2 lb of cauliflower and 1/2 lb of brussel sprouts, seasoning with salt and pepper to taste.

Sprinkle 1/2 cup to 3/4 cup of freshly grated Parmesan cheese over the vegetables.

Add another 1/2 lb of cauliflower and 1/2 lb of brussel sprouts on top of that.

Pour the cream and onion mixture over the layered vegetables.

Add 1 and 1/2 cups to 3/4 cup more Parmesan cheese on top.

Cover the casserole dish and bake in the oven for 45 minutes.

While the casserole is baking, heat 1 tablespoon of olive oil in a pan and add 1 and 1/2 cups of breadcrumbs and 1/2 teaspoon of sage, browning the breadcrumbs until toasty.

Remove the breadcrumbs from heat and stir in 1/4 cup of pine nuts.

After 45 minutes, remove the casserole from the oven and evenly sprinkle the breadcrumb mixture over the top.

Return the uncovered casserole dish to the oven and bake for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens