Brussels Sprouts Cauliflower Gratin
4 cups fresh cauliflowerets
4 cups fresh brussels sprouts, quartered
4 bacon strips, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 cups 2% milk
2/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan and Romano cheese blend
Preheat oven to 375°. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook 2-3 minutes or until crisp-tender; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake 15 minutes. Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle with bread crumb mixture. Bake, uncovered, 15-20 minutes or until golden brown. Makes 8 servings.
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