- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 8 servings
Ingredients
Method
Preheat oven to 400°F. In large saucepan of boiling salted water, cook cauliflower, covered, until tender-crisp, about 2 minutes. Using slotted spoon, transfer cauliflower to colander. Rinse with cold water; drain. Spoon into greased 13- x 9-inch baking dish; set aside.
Add Brussels sprouts to same saucepan and cook, covered, until tender-crisp, about 5 minutes. Drain, rinse with cold water; drain again. Toss with reserved cauliflower in baking dish; set aside. (Make-ahead: Can be covered and refrigerated overnight.)
In same saucepan, melt butter over medium heat. Whisk in flour. Reduce heat to medium-low; cook 1 minute, whisking constantly. Gradually add milk, whisking constantly until mixture is smooth. Continue to cook, stirring occasionally, until sauce has thickened, about 5 minutes. Remove pan from heat; stir in Parmesan and sage. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated overnight.)
Pour cheese sauce over reserved vegetables. Sprinkle with walnuts and mozzarella. Bake until mixture is bubbly and cheese is golden, about 25 minutes. Let stand 10 minutes before serving.
Nutritional facts PER SERVING
- Calories 235
- Total fat 12 g
- Saturated fat 6 g
- Cholesterol 30 mg
- Sodium 275 mg
- Total carbohydrate 20 g
- Fibre 4 g
- Sugars 7 g
- Protein 12 g
- Iron 1.6 mg
