Cauliflower and Brussels Sprouts Gratin with Pine Nut Breadcrumb
Elevate your dinner table with this indulgent Cauliflower and Brussels Sprouts Gratin with Pine Nut Breadcrumb, a comforting casserole that’s as elegant as it is delicious. Featuring roasted cauliflower florets and caramelized Brussels sprouts, this dish is bathed in a creamy Parmesan and Gruyère béchamel sauce for a rich, velvety base. The pièce de résistance is the golden, crunchy topping of toasted breadcrumbs, pine nuts, and garlic, infused with fresh parsley for a burst of flavor. Perfect as a holiday side or a cozy vegetarian main, this gratin combines hearty vegetables, creamy cheese, and nutty textures for a crowd-pleasing dish that’s impossible to resist. Ready in under an hour, it’s an easy yet show-stopping addition to your next meal.
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Recipe Information
Ingredients
- 1 head cauliflower
- 500 grams Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 100 grams grated Parmesan cheese
- 100 grams grated Gruyère cheese
- 1 cup breadcrumbs
- 50 grams pine nuts
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Cut the cauliflower into small florets and halve the Brussels sprouts. Place them on a baking sheet and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Roast the vegetables in the oven for 20 minutes or until tender and lightly caramelized, flipping halfway through.
While the vegetables roast, make the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until light golden and fragrant.
Slowly whisk in the milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens, about 5–7 minutes. Season with the remaining salt and pepper, then add the Parmesan and Gruyère cheeses, stirring until smooth and melted. Set aside.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs, pine nuts, and garlic. Toast until golden brown and fragrant, about 3 minutes. Stir in the chopped parsley and remove from heat.
Transfer the roasted vegetables to a greased casserole dish. Pour the cheese sauce evenly over the top, ensuring the vegetables are well coated.
Sprinkle the toasted pine nut breadcrumb mixture evenly over the gratin.
Bake the gratin in the oven (still set at 200°C / 400°F) for 10 minutes or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7617 mg | 331% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 57.0 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 2904 mg | 223% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3094 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
