Cauliflower and Brussels Sprouts Gratin

Name: Cauliflower and Brussels Sprouts Gratin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: ½ head of cauliflower; 2 cups Brussels sprouts; 1 ⅔ cups canned coconut milk; ½ cup chicken broth; 2 cloves of garlic; ½ cup parmiggiano reggiano; 2 tbsp crushed pork rinds; sea salt and black pepper, to taste

Instead of cream, this recipe uses coconut milk for a slightly lighter version of a traditional gratin, resulting in a super versatile veggie side dish that goes perfectly with a pork roast, baked salmon, or meatballs and zoodles.

½ head of cauliflower(medium, cut into florets)

2 cups Brussels sprouts

1 ⅔ cups canned coconut milk

½ cup chicken broth

2 cloves of garlic(minced)

½ cup parmiggiano reggiano(grated and divided)

2 tbsp crushed pork rinds

sea salt and black pepper, to taste

Preheat oven to 375ºF (190ºC).

Mix the cauliflower, Brussels sprouts, coconut milk, broth, garlic, and half of the cheese in a large bowl. Season with salt and pepper.

Add the mixture into a casserole dish and top with the pork rinds. Bake for 50 minutes or until the sauce thickens and bubbles and the pork rinds brown.

Sprinkle the remaining cheese on top of the casserole and let cool for ten minutes before serving. Enjoy!