Broccoli and Cauliflower with Bread Crumbs and Romano

Broccoli and Cauliflower with Bread Crumbs and Romano


4 tablespoons olive oil

2 garlic cloves, minced

4 tablespoons butter, cubed

1 cup Panko bread crumbs

Salt and pepper to taste

1 head broccoli, cut into florets

1 head cauliflower, cut into florets

4 ounces Romano cheese, shredded (1 cup)



1 Warm olive oil in a skillet over medium-low heat. Add garlic; cook and stir just until fragrant, about 1 minute.

2 Pour oil-garlic mixture into small bowl; set aside.

3 Melt butter in the same skillet over medium heat. Add bread crumbs; season with salt and pepper to taste.

4 Cook and stir until bread crumbs are lightly toasted. Transfer to a small bowl. Place broccoli and cauliflower in a steamer basket. Place basket in a large saucepan over 1 inch of water; bring to a boil.

5 Cover and steam for 4-6 minutes or until crisp-tender. Drain hot water from saucepan.

6 Return vegetables to saucepan. Pour oil-garlic mixture over top; gently toss to coat.

7 Sprinkle with bread crumb mixture and romano; gently toss. Serve immediately.

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