Sunday, November 20, 2011

Brussels Sprouts/Cauliflower Bake

This is my favorite Thanksgiving dish of all! With all that yummy sauce, you won't even know you're eating a vegetable! Incredible delicious! (adapted from Williams Sonoma)


  • 1 tbsp unsalted butter
  • salt
  • 1 lb raw, fresh brussels sprouts, cut length wise
  • 1 lb raw, fresh cauliflower, cut into bite sized pieces
  • 2 tbsp flour
  • 8oz gruyere (or swiss), shredded
  • 1/2 oz parmesan, grated
  • 3/4 tsp pepper
  • 1 cup heavy
  • 8oz caramelized shallots   (You can use this recipe or buy them from Williams Sonoma)

Topping- (this recipes makes too much, in my opinion. Only use a light layer and discard the rest.  You could easily half this.)

  • 1 cup bread crumbs
  • 3 tbsp butter, melted
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp minced parsley 

Heat oven to 375
Mix topping ingredients and set aside.
Grease 12 inch pan with butter.
Bring salted water to a boil in a pot and add veggies. Boil 5-7 minutes.  Drain, dunk in ice water, drain and pat dry.
In a bowl  mix flour, cheeses, 2 tsp salt, and 3/4 tsp pepper.
Stir in cream, veggies and caramelized shallots.
Top with crumbs. Bake 35 minutes until golden brown.  Let rest 15 minutes.

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