BROCCOLI & CAULIFLOWER WITH BREADCRUMB & ROMANO
From: Grate. Pair. Share - Wisconsin Milk Board Magazine
4 T Olive oil
2 Garlic cloves
4 T Butter
1 C Panko breadcrumbs
1 Head broccoli, cut into florets
1 Head cauliflower, cut into florets
1 C Romano Cheese, shredded (4 oz)
Salt & Pepper to taste
Heat olive oil in skillet over medium heat. Add garlic and simmer just until fragrant, or about 1 minute. Pour garlic and oil into bowl and set aside.
Return skillet to medium heat; melt butter. Add breadcrumbs and pinch of salt and pepper. Cook, stirring frequently until lightly toasted. Remove from heat and set aside.
Steam broccoli and cauliflower until crisp-tender, about 5 minutes. Drain and return to pan. Pour garlic oil over and gently toss to coat. Add breadcrumbs and Romano cheese; gently mix and serve.