Go Back
–+ servings

Brussel Sprout Cauliflower Gratin

Course: Side Dish
Servings: 8 Servings
Calories: 422kcal
Author: Angela Coleby
Print Recipe

Ingredients

  • 500 grams Brussel sprouts trimmed and cut into quarters
  • 1 Cauliflower cut into florets
  • 2 cups Cream Double/heavy
  • 1 Onion peeled & chopped
  • 1 tablespoon Butter
  • 2 tablespoon Sage chopped
  • 1 ½ tablespoons Olive oil
  • 1 Bread roll - low carb/gluten free Made into breadcrumbs
  • ½ cup Pine nuts lightly toasted
  • 3 cups Parmesan cheese grated
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper

Instructions

  • Preheat the oven to 190C/375F degrees.
  • In a saucepan, heat the butter and gently cook the onion until golden.
  • Add the cream and half the  sage and boil.
  • Reduce the heat and simmer for about 10 minutes.
  • Remove from heat and season with salt and pepper.
  • Lightly butter a glass baking dish.
  • Place half of sprouts and cauliflower florets in the dish.
  • Season with salt and pepper (I also used sage here, but that’s my choice and up to you).
  • Sprinkle 1 ½ cups Parmesan over the vegetables.
  • Place the remaining vegetables in the dish and sprinkle the remaining cheese over them.
  • Pour the cream mixture over the vegetables.
  • Cover the vegetables in the baking dish with foil and bake for 45 minutes.
  • In a frying pan, heat up the olive oil and add the breadcrumbs. Stir until brown.
  • Remove from the heat and add the pine nuts and remaining sage. Mix well.
  • When the vegetables have cooked for 45 minutes, remove the foil and add the breadcrumb and nut mixture.
  • Bake for an additional 15 minutes.
  • Eat and enjoy!

Notes

Serves 8
With coconut flour roll
Nutritional Info per serving:  422 Calories, 33g Fat, 20g Protein, 14g Total Carbs, 5g Fibre, 9g Net Carbs
Without low carb roll:
Nutritional Info per serving: 401 Calories, 32g Fat, 19g Protein, 13g Total Carbs, 4g Fibre, 9g Net Carbs
 

Nutrition

Calories: 422kcal