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

Preparation Instructions

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.


3 responses to “Crispy Panko Broccoli and Cauliflower

  1. Jean Thompson

    October 31, 2011 at 11:49 am

    What are Panko breadcrumbs? This recipe looks simply amazing! Can’t wait to try it!

    • What's for dinner?

      October 31, 2011 at 11:57 am

      They are just a brand of bread crumbs, I shop at Wal-mart and they are in the baking area at mine. They’re really really fine and you can buy seasoned or just plain ones!

  2. Jean Thompson

    October 31, 2011 at 12:24 pm

    Thank you for your quick response! Will check it out.


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