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Cauliflower and Brussels Sprouts Gratin

 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
1

Preheat oven to 375ºF (190ºC).

2

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

3

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.

4

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

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