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.