Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Ingredients

• 1.5 pounds brussels sprouts trimmed quartered
• 1.5 pound cauliflower trimmed cut into small florets
• 0.5 cup breadcrumbs plain dry
• 1 tablespoon sage fresh chopped
• 2.8 cups heavy whipping cream 
• 5.5 tablespoons olive oil 
• 3 cups parmesan cheese divided grated
• 2 tablespoons parsley fresh italian chopped
• 0.5 cup pinenuts lightly toasted
• 0.5 cup shallots chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• aluminum foil

Directions

1. Fill large bowl with ice and cold water.Cook brussels sprouts in large pot ofgenerously salted boiling water 2 minutes.
2. Add cauliflower to same pot; cook untilvegetables are crisp-tender, about 3 minuteslonger.
3. Drain.
4. Transfer vegetables to bowl ofice water to cool.
5. Drain well.
6. Combine cream, shallots, and sage inlarge saucepan. Bring to boil. Reduce heat;simmer until mixture is reduced to 21/2 cups,about 10 minutes. Season with salt.
7. Removefrom heat. Cool slightly.
8. Heat oil in large nonstick skillet overmedium heat.
9. Add breadcrumbs; stir untilbeginning to brown, about 2 minutes.
10. Transfer to bowl; cool. Stir in pine nuts andparsley. Season with salt and pepper.
11. Butter 13x9x2-inch glass bakingdish; arrange half of vegetables in dish.
12. Sprinkle with salt and pepper, then 1 1/2 cups
13. Parmesan. Arrange remaining vegetablesevenly over, then sprinkle with remaining1 1/2 cups Parmesan.
14. Pour cream mixtureevenly over. DO AHEAD: Breadcrumbtopping and gratin can be made 1 dayahead. Cover separately and chill. Bring toroom temperature before continuing.
15. Preheat oven to 375°F. Cover gratinwith foil.
16. Bake covered 40 minutes. Uncover;sprinkle breadcrumb topping over and bakeuncovered 15 minutes longer.