This was my side dish last night, and part of my lunch today! It turned out really good, only thing I would change is that I would use a little more butter than 2 TBSP, it just wasn’t enough, something else needed to add some moisture. I did however use an Italian blend of cheeses instead of just the parmesan, it’s what I had! Oh, and when I went to buy cauliflower at the store it had spots, and I was out, so luckily I had some frozen and just used that, it worked perfect, so technically you could use frozen of both and it would work just fine.
Crispy Panko Broccoli and Cauliflower
1 head Each Of Broccoli And Cauliflower, Heads Separated Into Florets
1 pinch Each Of Salt And Pepper
2 Tablespoons Unsalted Butter
½ cups Panko Breadcrumbs
½ cups Freshly Grated Parmesan Cheese, Plus About 1 Tablespoon More To Sprinkle Over The Top
Heat 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.