Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Ingredients for Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

• 675g brussels sprouts, trimmed, quartered lengthwise through core

• 1 1 1/2-to 800g head of cauliflower, trimmed, cut into small florets

• 2 3/4 cups double cream

• 120ml chopped shallots

• 1 tablespoon chopped fresh sage

• 5 1/2 tablespoons olive oil

• 120ml plain dry breadcrumbs

• 60g pine nuts, lightly toasted

• 2 tablespoons chopped fresh Italian parsley

• 3 cups grated Parmesan cheese, divided

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 1575g , about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 230g Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 350ml Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

Preheat oven to 191°C. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

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