I thought this was great. I love brussel sprouts and califlower, so this was a match made in heaven. As with most recipes, I didn't follow it exactly because I didn't have everything on hand, so I used 2% instead of 1/2 & 1/2 and 1%, 3 slices of regular bacon instead of 4 of the center cut and only had 1/2 of a yellow onion (@ 1 cup) and it still turned out yummy! 1 of the people eating it hates brussel sprouts and went back for seconds. I will make this again for sure and wouldn't hesitate to serve it to company. I love Cooking Light!!
Crispy Topped Brussels Sprouts and Cauliflower Gratin
This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.
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1 Hour, 3 Minutes
- Calories: 148
- Fat: 5.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 8.7g
- Carbohydrate: 18.3g
- Fiber: 3.8g
- Cholesterol: 17mg
- Iron: 1.2mg
- Sodium: 399mg
- Calcium: 173mg
- 4 cups cauliflower florets (about 1 pound)
- 4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 1/2 cups 1% low-fat milk
- 2/3 cup half-and-half
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 4 slices center-cut bacon, chopped
- 2 cups chopped Vidalia or other sweet onion
- 3 garlic cloves, minced
- Cooking spray
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 1/4 cup panko (Japanese breadcrumbs)
- 1. Preheat oven to 375°.
- 2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.
- 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.
- 4. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.
- 5. Preheat broiler to high.
- 6. Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.
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