Many times I cook a meal that tastes incredible but looks less than blog-worthy.  Often times I don’t photograph it because well, who wants a picture of food that looks unappetizing?

For instance this:

This is a pretty unappealing looking side dish.  It looked even worse when we spooned it onto our plates.  My OH MY GOODNESS was it ever fantastic.  Would you ever think you would hear someone say they could eat their weight in brussels sprouts and cauliflower?  I’m certain that I could do some serious damage to this dish.

The hubby picked this dish out at as side for our steak dinner.  Balsamic garlic flank steak, baked sweet potatoes and this dish made a perfect meal.

Here’s the recipe, straight from the pages of March’s Cooking Light Magazine.

Crispy Topped Brussels Sprouts and Cauliflower Gratin

Serves 8 as a side (1 cup)

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) – I used whole wheat.  It was fine, just not white.
1 1/2 cups 1% low-fat milk
2/3 cup half-and-half – I accidentally bought fat free.  It was fine.
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 375°.

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 375° 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.

Nutritional Information (according to Cooking Light)

Calories: 148
Fat: 5.2g (sat 2.9g,mono 0.6g,poly 0.2g)
Protein: 8.7g
Carbohydrate: 18.3g
Fiber: 3.8g
Cholesterol: 17mg
Iron: 1.2mg
Sodium: 399mg
Calcium: 173mg