Name: Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
Yield: 10 to 12 Servings
Ingredients: 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core; 1 1 1/2- to 1 3/4-pound head of cauliflower, trimmed, cut into small florets; 2 3/4 cups heavy whipping cream; 1/2 cup chopped shallots; 1 tablespoon chopped fresh sage; 1 1/2 tablespoons olive oil; 1/2 cup plain dry breadcrumbs; 1/2 cup pine nuts, lightly toasted; 2 tablespoons chopped fresh Italian parsley; 3 cups grated Parmesan cheese, divided

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