4 to 6 servings
- 2 cups fresh cauliflower florets (see note)
- 2 cups fresh broccoli florets (see note)
- Extra virgin olive oil as needed
- Sea salt and freshly ground black pepper as desired
- ¼ cup grated Parmesan cheese
- ¼ cup Panko breadcrumbs
- Sprigs of parsley for garnish (optional)
Prepare vegetables for roasting. If using a whole cauliflower, remove leaves and core; separate the whole cauliflower into small to medium florets. Trim off the woody stems of the broccoli spears and separate into small to medium florets.
Arrange florets in one layer in a shallow baking pan lightly coated with extra virgin olive oil. Lightly brush each floret with olive oil. Bake, uncovered, in a preheated hot oven
(400 degrees F.) for about 15 minutes.
While vegetables are roasting, combine Parmesan cheese and breadcrumbs in a small bowl, mixing well.
Season vegetables to taste with sea salt and freshly ground pepper. Reduce oven temperature to moderate (350 degrees F.). Evenly sprinkle cheese/breadcrumb mixture over the vegetable florets. Continue baking, uncovered, for about 5 to 7 minutes or until the cheese/crumbs are lightly browned. Do not over-bake vegetables; they should be crisp tender and not be limp and mushy. Garnish with sprigs of parsley, if desired, and serve immediately.
Note: 4 cups of cauliflower or broccoli florets may be substituted for 2 cups of each vegetable.
2 pounds of fresh cauliflower before trimming and cut into florets yields about 4 cups fresh cauliflower florets. 1½ pounds fresh broccoli before trimming and cutting into florets yields about 4 cups fresh broccoli florets.