This Cauliflower & Brussel Sprout Gratin is inspired by Bobby Flay and his Bar Americain recipes. I was looking for a cheesy side dish to go with my pulled turkey sandwiches. Something that wasn’t potato based (although I do LOVE potatoes). When I was shopping for the ingredients, I came across some beautiful brussel sprouts and thought they would make a great addition. I’m never quite sure if I like goat cheese, so I used cheddar jack as one of my cheeses, to counteract some of the sourness.
This is not a particularly quick or easy recipe, but it’s well worth it and the leftovers just keep getting better.
Preheat the oven to 350°. Shred your cheeses and cut up the cauliflower and broccoli.
Bring the milk to a simmer in a small pan. In a larger saucepan, melt the butter and make a roux by whisking in the flour. Whisk and cook for about a minute, but don’t let the roux get too dark.
Whisk in the milk bit by bit and bring up the heat. Keep whisking until the mixture thickens. Remove from heat and whisk in about half the cheese. Season with salt and pepper to taste – if needed. The cheese may be salty enough already.
Add the cheese sauce to the cauliflower and brussel sprouts in a large bowl and mix to coat the veggies. Spoon into a buttered baking dish and top with the rest of the cheese.
Bake for about an hour. The cheese will be bubbly and gooey and the veggies will be tender. If you are using a shallow pan, put it on a baking sheet to keep the oven clean.
Cauliflower & Brussel Sprout Gratin
- 3 cups whole milk (I do use the “real stuff” for this)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups shredded cheddar/jack cheese
- 4 oz crumbled goat cheese
- 1/2 cup grated parmesan cheese
- salt & pepper
- medium head of cauliflower cut into bite sized pieces
- dozen (or so) brussel sprouts
Preheat oven to 350º and butter a baking dish big enough for your veggies plus cheese. Bring the milk to a simmer in a small pan. Make a light roux by melting the butter in a larger sauce pan and whisking in the flour. Whisk for about a minute until blended, but not dark. Slowly add the milk, whisking continuously until thickened. Remove from heat and whisk in half the cheese. Add to the cauliflower and brussel sprouts and mix until veggies are well coated. Scoop into the baking dish, top with the rest of the cheese and bake for about an hour. Let it settle a bit before serving.
I served this with pulled turkey sandwiches and it was even better when some of the gravy snuck over and mixed with the cheese. So, soooooo good! I can also see this going really well with a nice steak or other chunk of meat.
As I think about it, some crispy bacon or pancetta would be pretty awesome baked into this…