Description
Sproutyflower Cheese is a cheesy twist on cauliflower cheese, using Brussels sprouts and three different cheeses for a rich, indulgent side dish. It’s perfect for a cozy meal or as a festive treat.
Ingredients
Units
Scale
- 500 g sprouts
- 2 tbsp unsalted butter
- Pinch of salt and pepper
- 50 g Mozzarella cheese – grated (use vegetarian version if required)
- 50 g Parmesan cheese – grated (use vegetarian version if required)
- 100 g Mature/strong Cheddar cheese – grated (use vegetarian version if required)
- 200 ml double/heavy cream
- 2 tbsp freshly chopped parsley
Instructions
- Preheat the oven to 200°C/400°F.
- Peel the outer leaves from the sprouts and chop off the ends of the stalks. Place the sprouts in a small baking dish and dot with small pieces of butter. Season with a pinch of salt and pepper, then place in the oven for 10 minutes.
- After 10 minutes, sprinkle half of each of the cheeses over the sprouts. Pour the cream over the top, stir, and then sprinkle the remaining cheese on top.
- Return the dish to the oven for 10–15 minutes, until the cheese is golden and the sauce is bubbling.
- Remove from the oven and sprinkle with freshly chopped parsley before serving.
Notes
- This dish combines the richness of three cheeses with the earthy flavor of Brussels sprouts, making it a unique and comforting side dish.
- For extra flavor, consider using a mix of different cheeses like Gruyère or Gouda.
- Vegetarian-friendly versions of the cheeses can be used to keep this dish suitable for various dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg