Why is it that when I post something other than desserts I feel like I am becoming a health nut? It’s not that I don’t ever cook veggies or salads, but it just isn’t as much fun to read about Brussels Sprouts or Cauliflower as it is chocolate, cream cheese, whipping cream or brownies, unless you are truly a Veggie Tales fan! But for all you folks out there that think that you have to get all of your veggie servings in every day, maybe this recipe will make you smile. I hope it does, after I post it, I am going to finish baking chocolate chip cookies for us to munch on tonight while we watch Black Lists…hum…should we snack on Cauliflower or cookies? Get my point?
4 cups fresh cauliflowers’
4 cups fresh Brussels sprouts, quartered
4 bacon strips, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/4 cup flour
1 1/2 cups milk
2/3 cup half & half cream
1 teas salt
1/4 teas pepper
1/2 cup panko bread crumbs
1/2 cup grated Parmesan & Romano cheese blend
Place cauliflower and sprouts in a large saucepan and cover with water. Bring to a boil. Cove and cook for 2 to 3 minutes crisp-tender; drain.
In a large skillet cook the bacon over medium heat until crisp. Remove to paper towels to drain reserving the bacon drippings.
Sauté the onion and garlic in drippings until onion is tender. Stir in flour until blended and whisk in milk, cream, salt and pepper stirring so gravy does not form lumps. Bring to a low boil and stir for 2 minutes or until thickened.
Stir in cauliflower and sprouts which have been drained. Then stir in bacon. Transfer to a greased baking dish. Cover and bake in preheated 375 oven or 15 minutes. Combine bread crumbs and cheese. Uncover veggies and sprinkle cheese-bread crumb mixture over top and bake uncovered for 15 to 20 minutes or until golden brown.