Crispy & Cheesy Broccoli & Cauliflower

This is a great and delicious way to have broccoli and cauliflower, two vegetables that are often avoided, especially by the kids. The thinly sliced florets become brown and crispy on the edges, and the parmesan flavoured breadcrumbs add an extra crunch.



CRISPY & CHEESY BROCCOLI & CAULIFLOWER

Ingredients:

One head of broccoli
One head of cauliflower
1/2 cup olive oil
1/2 head of garlic, minced
Salt, pepper and chili flakes to taste
1/2 cup of Panko breadcrumbs
1/2 cup of freshly grated Parmesan

Procedure:

1.  Segment the broccoli and cauliflower heads into florets and slice thinly.

2. In a big bowl, mix together the oil, garlic, pepper, salt and chili flakes.

3.  Place the thinly cut florets in the bowl with the oil mixture. Toss and mix well.

4. Line a baking sheet with foil, and put the florets onto the sheet. Don't overlap; put them in just one layer. Bake for about 15 minutes in a preheated oven, at 350F, until the edges of the florets are brown.

5. When the florets are brown, take out the baking sheet from the oven. Grate parmesan on top and also sprinkle with the breadcrumbs.

6. Bake for 5 to 10 minutes more, until the cheese and breadcrumbs are brown and the florets turn crispy. Serve right away. Great with steak! Or fried chicken or fish. Anything to compliment a meat main course. The possibilities are endless!