January 11th, 2012

Brussels Sprouts and Cauliflower Gratin

Trying to eat more vegetables?  I know I am trying to get my kids to eat more of them.

My kids originally turned up their noses when we sat down to eat dinner and there were brussels sprouts and cauliflower on their plates.  But like always, I made them taste it.  {I even made them try one brussels sprout and one cauliflower.}  Two of the three thought it was good and ate it no problem.  The other child, the pickiest eater, prefered the brussels sprouts over the cauliflower.  So we compromised, he only had to eat the brussels sprouts.  That was something we both could live with.

Point of the story, vegetables covered in a creamy white sauce and topped off with a little cheese are liked by even the toughest critics.  It is a delicious way to intake a few more vegetables.

Brussels Sprouts and Cauliflower Gratin


4 cups fresh cauliflowerets
4 cups fresh brussels sprouts, quartered
5 bacon strips
1/2 large sweet onion, minced
4 garlic cloves
1/4 cup flour
1 1/2 cups milk
2/3 cup half-and-half
1 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
1/2 cup panko bread crumbs
1/3 cup grated parmesan and romano cheese blend


Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook for 2-3 minutes or until crisp-tender; drain.

{This is what we are starting with.  I really like this picture, because I think fresh vegetables are gorgeous.  For real!}

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp.  Remove bacon from skillet with a slotted spoon to a plate lined with paper towels.  Reserve drippings.  Saute onion and garlic in bacon drippings until tender.  Stir in flour until blended; gradually add the milk, half-and-half, salt and peppers.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in vegetables and bacon.  Transfer to a greased 2 1/2 quart baking dish.  Cover and bake at 375 for 15 minutes.  Remove from oven.

Combine bread crumbs and cheese blend.  Uncover vegetables; sprinkle with bread crumb mixture.  Bake, uncovered, for 15-20 minutes or until golden brown.

**Recipe slightly adapted from Taste of Home.

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One Response to “Brussels Sprouts and Cauliflower Gratin”

  1. […]  Brussel Sprouts & Cauliflower Gratin ~ A tasty brussel sprout and cauliflower dish covered in parmesan cheese and panko bread […]


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