Crispy Topped Brussels Sprouts And Cauliflower Gratin

• 4 cups cauliflower florets (about 1 pound)
• 4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 1/2 cups 1% low-fat milk
• 2/3 cup half-and-half
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground nutmeg
• 4 slices center-cut bacon, chopped
• 2 cups chopped Vidalia or other sweet onion
• 3 garlic cloves, minced
• Cooking spray
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup panko (Japanese breadcrumbs)

1. Preheat oven to 375u0b0.
2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.
4. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375u0b0 for 20 minutes or until bubbly. Remove from oven.
5. Preheat broiler to high.
6. Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.

cauliflower, brussels, flour, milk, salt, freshly ground black pepper, freshly ground nutmeg, center, vidalia, garlic, cooking spray, cheese

Taken from www.myrecipes.com/recipe/crispy-topped-brussels-sprouts (may not work)