Fresh brocoli and cauliflower are baked together with crispy panko parmesan breadcrumbs. This is low carb, low fat, vegetarion friendly, Heck it's everything friendly. How could you go wrong. It's the perfect side dish for any meal. Even better for Turkey Day. It's mild flavor is perfect for picky eaters.
Ingredients1 head Each Of Broccoli And Cauliflower, Heads Separated Into Florets
1 pinch Each Of Salt And Pepper, or to taste
2 Tablespoons Unsalted Butter
½ cups Panko Breadcrumbs
½ cups Freshly Grated Parmesan Cheese, Plus About 1 Tablespoon More To Sprinkle Over The Top
Preparation InstructionsHeat oven to 425°F.
Butter a 10×8-inch oval baking dish or a dish of equivalent size.
Bring a large pot of generously salted water to a boil. Add the cauliflower and broccoli florets, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice the florets lengthwise so the stems are about 1/4 inch thick. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper; dot with thin slices of the butter. Mix the cheese and bread crumbs together in a bowl, then sprinkle them over the top of the veggies. Then sprinkle 1 Tablespoon more of cheese on top.
Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.