Cauliflower & Brussels Sprouts Gratin

• 1 large cauliflower, cut in large florets
• 4 cups fresh Brussels sprouts, halved
• 3 tablespoons margarine
• 13 cup flour
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon nutmeg, grated
• 3 cups skim milk
• 12 cup parmesan cheese, grated
• 23 cup fresh breadcrumb

1. Cook cauliflower in boiling water until crisp tender (about 5 min.
2. ).
3. Remove with slotted spoon and chill under cold water; drain well.
4. Cook Brussels sprouts in same water until crisp tender (about 7 minutes).
5. Drain and chill under cold water; drain well.
6. Dry any excess water from vegetables with a towel.
7. *** Can be held for up to 24 hours if desired ***.
8. Melt margarine; whisk in flour, salt, pepper and nutmeg.
9. Cook, stirring for 1 minutes.
10. Gradually whisk in milk, stirring until thickened, about 5 minute.
11. Remove from heat and stir n cheese.
12. *** This also can be held for up to 24 hours if well covered, (heat before using) ***.
13. Spread vegetables in well greased 9 X 13 inch pan.
14. Pour sauce over top and sprinkle with bread crumbs.
15. *** Can be covered and kept up to 8 hours in fridge ***.
16. Bake at 400F until bubbly, about 25 minutes.
17. Broil until crumbs are golden.

cauliflower, brussels sprouts, margarine, flour, salt, pepper, nutmeg, milk, parmesan cheese, fresh breadcrumb

Taken from www.food.com/recipe/cauliflower-brussels-sprouts-gratin-296076 (may not work)