1/2 lb cauliflower, cut into 1” florets 1/2 lb Brussels sprouts, halved 3/4 cup whipping cream 1/8 cup shallots 1 teaspoon chopped fresh thyme ¾ cup grated Parmesan cheese
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil and add cauliflower and Brussels sprouts. Cook until crisp-tender; drain and set aside. In the same pan, combine cream shallots and thyme and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes or until mixture is reduced by half. Sprinkle with a little salt and remove from heat. Butter an 8”x8” glass baking dish and place ½ of the vegetables in the dish; sprinkle with salt and pepper. Sprinkle with ½ of the parmesan cheese and top with remaining vegetables. Sprinkle with remaining cheese, then pour cream mixture evenly over top. Cover with foil and bake for 40 minutes. Uncover and bake for 15 minutes. Serve immediately.