Humble cruciferous veggies have never looked so glamorous. Fold mini cabbages, bright green romanesco, and ivory cauliflower into a decadent sauce and top with crispy onions.
What You Get
Romanesco (see note below)
Cheddar cheese sauce
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
Active Time: 30 minutes
Total Time: 45 minutes
Preheat the oven to 400°F. Bring a pot of salted water to a boil. Line a sheet pan with clean kitchen towels and set it near the stove.
Trim the Brussels sprouts and cut them in half, depending on size. Separate the romanesco and cauliflower into florets. Thinly slice the shallots.
Add the Brussels sprouts to the boiling water and blanch until nearly tender, 2 to 3 minutes. Using a slotted spoon, transfer to the lined pan. Add the romanesco and cauliflower, blanching them the same way.
Arrange the blanched vegetables in a rectangular baking dish (about 9 x 13 inches), pour both of the Cheddar cheese sauces over, mix to coat, and cover with foil. Bake until the sauce is bubbling, 15 to 20 minutes.
Meanwhile, to fry the shallots, line a plate with paper towels, and set it near the stove. Place the shallots in a saucepan or small pot, and pour in enough vegetable oil to cover. Place over medium heat, and cook until golden brown, stirring occasionally, 12 to 15 minutes. Use a slotted spoon to transfer to the plate and sprinkle with salt while still warm. (Once cooled, the shallots can be stored in an airtight container for up to 1 day.) Reserve the shallot oil for another use.
When the vegetable gratin is ready, remove the foil and let cool slightly. Sprinkle the gratin with a generous topping of crispy shallots. Grind with pepper and serve warm.
Note: Due to limited availability on romanesco, you may receive Cheddar cauliflower or baby broccoli as a substitute.