Cauliflower & Brussels Sprout Au Gratin

You guys... it's here!! Thanksgiving Recipes are starting to appear here on the blog! I wanted to be sure that I had my best recipes at the ready, and you had plenty of time to add them to your must-make list this year. Lucky for Andrew, we had "Thanksgiving" a few weeks ago so I could test out recipes, and tweak them as needed for the main event. This year I wanted to do something a little off the beaten path, so I went with a Southwestern theme (being in Arizona and all, it just fit!). The first recipe I want to share with you may sound like an odd combination at first, but trust me when I tell you that the flavor is out of this world! I thinly sliced cauliflower and bruseels, then layered them like a lasagna, with cheese, cream, and savory roasted poblanos. This is not your mother's side dish, so be prepared to wow your company with this southwestern inspired dish. And be sure to check the blog out all week as I bring you more and more flavor and excitement (yes, there will be turkey and even pie!). 

Cauliflower & Brussels Sprout Au Gratin

Ingredients:

• 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.