This recipe has potential. I agree with other reviewers that it lacked an "it" factor. Vegetables were the perfect texture. I used heavy whipping cream and an American swiss cheese since that was what I had on hand. The bacon was crumbled over the top before serving which provided an occasional nice bite of flavor. Maybe add tomatoes next time?
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!!
So much work with so little payoff! One of the only times we've ever had to order pizza because of a meal failure. Soggy and bland.
I was so happy that this came out wonderful,and my dish came out just like the photo in CL! I added some leftover broccolini I had in the fridge, for some more green. 3 minutes under a low broiler was enough to brown the top. My husband (not a big veggie fan) had 2 servings! It is also great leftover. It does not taste like a "light" recipe. I will make this again.
This was good, but a lot of prep work, so time consuming. The end product had a very runny sauce. Had to use a slotted spoon to serve. Did not have 1% so used fat free milk. Maybe that contributed to the problem and/or maybe because the casserole was covered. Will try baking uncovered next time.
In the 10 years I've been with cooking light, I think this is the 1st time I've rated anything a 1. Even the bacon couldn't save it! We love brussels sprouts and cauliflower, but not like this. Think I will stick to roasting it. Also, it was a lot of work.
I made this and fell in love! It is absolutely scrumptious. I made it with fat-free milk and didn't use any bacon and it was still completely flavorful and enjoyable. I made a full recipe and have been eating it for lunch or dinner every day since. I don't want to share it with my family! I definitely recommend this, an exceptional dish.
I have hundreds of Cooking Light recipes which I love - this is not one of them. This recipe was not worth the trouble. You end up with a relatively rich dish that is just not that tasty, and you lose the real essence of the vegetables. I did not like the flavors -- thought the bacon detracted from the final product. There are much better brussels sprouts and cauliflower options on this site.
I made this for a family dinner so I'd have a vegetable dish that could be done in advance. I used broccoli and cauliflower, added some peppers for color. It was fabulous! I'll make this many times with whatever vegetables I have on hand.
Made for Sunday dinner but this would be a great holiday side, too. Blanched the vegs & prepped bacon/onion/garlic earlier in the day so the rest came together quickly. Served with CL's Italian meat loaf. Very good.
I tried this tonight with a few tweaks, and it was a tasty recipe, but I will make some changes if I try this again. I had more cauliflower than called for but less brussels sprouts, so I figured I'd be okay, but next time I'd do the opposite and use more brussels sprouts than cauliflower. I also don't see how this would fit into an 11x7 pan - I used a large Dutch oven, which was fine. I used a bit more panko and Parmesan than called for, which I'd definitely do again, as I love that crunch on top of the gratin. Even though I used 1% milk and half & half, I felt it was a bit too rich - I'd reduce the amount of half & half and use a bit more 1% milk. And as I like my veggies on the crunchier side, I did not cover the casserole with foil - just baked it uncovered, and the veggies had a great texture. Overall a good recipe, tasty, but a lot of work and I prefer the flavor of regular roasted brussels sprouts to the flavor of this dish.
My husband and I have been wanting to experiment with brussel sprouts more and recently tried them roasted, but we weren't impressed. When I saw this recipe, and being a fan of gratin, decided to try it. Because it's only my husband and I, I cut the recipe in half. The only changes I made was that I added an extra slice of bacon and used skim milk. We were very impressed! It's a very hearty dish, so it could probably be eaten alone as a light meal, (I had it for lunch the next day) or as a side. It takes a little time to prepare, but was worth it! Will definitely make again! Delicious!