Slow Bone's Cauliflower and Brussels Sprout Gratin

I got this recipe in 2013 from The Dallas Morning News. I made it for Thanksgiving that year and it instantly became a favorite!
Slow Bone Texas Barbecue  is a local Restaurant.



Slow Bone's Cauliflower and Brussels Sprout Gratin:

2 1/2 C Heavy Cream
1/3 C chopped Shallots
1 TBS  chopped fresh Rosemary
Kosher Salt to taste
2 TBS Olive Oil
1 C Bread Crumbs
1 1/2 TBS chopped fresh Parsley
1 1/2 pounds small-medium Brussels Sprouts, trimmed and quartered if medium sized), halved if they are small. (I bought a 2 pound bag and used it all)
1 medium head of Cauliflower, trimmed and cut into 1" florets.
2 C grated Parmesan Cheese, divided

Butter a 9"X13" Baking Dish
Preheat the oven to 350 degrees.

Combine Cream, Shallots and Sage Leaves in a Large Saucepan.
Bring to a boil.
Reduce the Heat and simmer until the mixture is reduced to about 2 1/2 C, this should take about 10 minutes.
Season to taste with Salt and Pepper.
Remove from heat and set aside to cool.

Heat Oil in a large Skillet on Medium Heat.
Add Breadcrumbs and stir until beginning to brown, about 2 minutes.
Transfer to a Bowl and set aside to cool.
Stir in Parsley.
Sprinkle lightly with Salt and Pepper.

Arrange half of the Vegetables in the buttered Dish.
Sprinkle with half of the Parmesan Cheese.
Arrange remaining Vegetables over the first Layer.
Sprinkle with remaining Cheese.

Pour Cream Mixture evenly over the Casserole.
Cover with Foil.
Bake for 50 - 60 minutes.
Remove Foil.
Sprinkle Casserole evenly with Bread Crumb Mixture and return to Bake uncovered for an additional 15 minutes, or until Bread Crumbs are browned.

Enjoy!
Peace in the Kitchen!

Basic ingredients.

The Cream Sauce cooking.

This is after its baked for 1 hour.

The final dish after the Bread Crumbs have browned.