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!