My adaptation of a recipe from acozykitchen.com, that was adapted from Ina Garten 🙂 Who cares, its soooo good and perfect for Thanksgiving or Christmas.
Ingredients: [‘cauliflower’, ‘brussels sprout’, ‘kosher salt’, ‘unsalted butter’, ‘all-purpose flour’, ‘milk’, ‘fresh ground black pepper’, ‘nutmeg’, ‘fontina cheese’, ‘parmesan cheese’, ‘breadcrumbs’]
Quantity of Ingredients: [“1 head cauliflower, cut into large florets “,”3/4 lb Brussels sprout, trimmed, and quartered lengthwise through core “,”1 teaspoon kosher salt”,”4 tablespoons unsalted butter”,”3 tablespoons all-purpose flour”,”2 cups hot milk”,”1/2 teaspoon fresh ground black pepper”,”1 pinch nutmeg, grated “,”3/4 cup Fontina cheese, grated “,”1/2 cup parmesan cheese, grated “,”1/4 cup breadcrumbs”]
Number of Servings: 6
Steps: [‘Bring a large pot of water to boil. Add cauliflower, boil 2 minute Add sprouts, boil 4 minutes. Drain the veggies.’, “Melt half the butter in a sauce pan. Sprinkle in the flour and stir until it makes a paste. (your making a white sauce here, you’ve probably figured out.) Slowly pour in milk while stirring. Let it simmer a bit until thickened.”, ‘Now its cheese time! Add your cheeses, nutmeg, salt pepper. Add the cheeses bit by bit, stirring to make sure everything is smooth and melted.’, ‘In a casserole dish, pour enough of the cheese sauce in to cover the bottom. Add in your sprouts and cauliflower. Pour the rest of the sauce on top. Give everything a little mix so the veggies are all covered in cheesy goodness.’, ‘Top with breadcrumbs. Melt other half of butter and pour over breadcrumbs.’, ‘Bake at 375 for about 30 min,.’]