BROCCOLI & CAULIFLOWER WITH BREADCRUMB & ROMANO

Serves: 6-8
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.

CHEESY GARLIC CAULIFLOWER PUREE

Yield: 2 Cups

1               Head of cauliflower
2 Tbsp    Heavy cream
1 Tbsp     Butter
2 oz         Vintage Cheddar cheese
2               Cloves garlic
1                Bay leaf
Salt & Pepper to taste

Clean & trim the cauliflower, chop into medium sized pieces. Place cauliflower, bay leaf, and garlic in a pot and pour in enough water just to cover.  Bring to a boil and cook until cauliflower is tender, or about 20 minutes. Drain and discard bay leaf.

Transfer cauliflower and garlic to a blender, add cheddar, butter and cream. Blend mixture until desired consistency is reached and season to taste.