The Pioneer Woman Tasty Kitchen
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Crispy Panko Broccoli and Cauliflower Gratin

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Level: Easy

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Description

Crispy parmesan panko tops yummy roasted broccoli and cauliflower. So simple to make. Only 5 ingredients!

Ingredients

  • 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

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.

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