Ingredients
1
head (2 lb) cauliflower, cut into large florets
¾
lb Brussels sprouts, trimmed and quartered lengthwise SAVE $
6
tablespoons butter
3
tablespoons all-purpose flour
1
cup hot milk
1
cup hot heavy whipping cream
3/4
cup shredded Gruyère cheese
2/3
cup shredded Parmesan cheese
1 1/2
teaspoons kosher salt
1/2
teaspoon fresh ground black pepper
1/2
teaspoon garlic powder
Pinch grated nutmeg
1
cup plain bread crumbs
Method
1
Heat oven to 375°F. Spray bottom and sides of 2 1/2- to 3-quart baking dish with cooking spray.
2
In 5- to 6-quart saucepan, cook cauliflower florets in boiling salted water 3 to 4 minutes or until tender but still firm. Use slotted spoon to transfer cauliflower to colander to drain. Add Brussels sprouts to boiling water; cook 3 to 4 minutes or until tender but still firm. Drain.
3
In 4-quart saucepan, melt 2 tablespoons of the butter over medium-low heat. Add flour; cook 2 minutes, stirring constantly with whisk. Slowly pour hot milk and hot whipping cream into butter-flour mixture; beat with whisk until smooth. Increase heat, and heat to boiling, beating constantly, 1 to 3 minutes or until thickened. Remove from heat. Stir in shredded Gruyère cheese and 1/3 cup of the shredded Parmesan cheese until smooth. Stir in salt, 1/4 teaspoon of the pepper, the garlic powder and nutmeg until combined.
4
Add drained cauliflower and Brussels sprouts to sauce. Gently stir to coat. Pour into baking dish. In small microwavable bowl, heat remaining 4 tablespoons butter uncovered on High 30 seconds or until melted. Stir in bread crumbs, remaining 1/3 cup Parmesan cheese and remaining 1/4 teaspoon pepper to combine. Sprinkle evenly on top.
5
Bake 30 to 35 minutes or until top is golden brown and mixture is bubbly. Let stand 10 minutes before serving.