Cauliflower & Brussels Sprout Au Gratin
- 1 head cauliflower
- 1 cup thinly sliced brussels sprouts
- 3/4 cup heavy whipping cream
- 1/4 tsp. cayenne pepper
- 1 cup shredded cotija cheese
- salt and pepper to taste
Bring a large pot of water to a boil. Meanwhile, remove the stem from the cauliflower, and break into large florets. Slice the florets into 1/4-inch thick slices. Once the water is boiling, add the sliced cauliflower and cook 2-3 minutes. Drain and run under cold water. Drain well.
Whisk together the cream and cayenne pepper in a measuring cup or bowl with an easy-pour spout.
In a medium sized casserole dish, layer the bottom of the dish with 1/3 of the sliced cauliflower. Then add 1/3 of the sliced brussels sprouts. Pour 1/3 of the cream mixture on top, then sprinkle 1/3 of the cotija cheese and season with salt and pepper. Repeat this 2 more times, so that you have 3 layers of all of the ingredients, ending with the cheese.
Bake at 350 degrees for 30 minutes until cooked through.
**Can be prepared 1 day ahead and stored in the fridge (do not bake until ready to serve). Simply layer all ingredients in casserole dish, cover and place in the fridge until ready to bake. You may need to add a few extra minutes cooking time since the dish will be very cold.