Broccoli-cauliflower bake
2
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Seasoned breadcrumbs hug all the nooks and crannies of the broccoli and cauliflower here—vegetables that hold up really well to roasting. Their toothsome texture provides a lovely counterpoint to tender roast beef or delicate, flaky white fish. This simple oven-to-table dish can be easily doubled or tripled for large gatherings. It can also be made with just broccoli or cauliflower alone if you prefer, though the mix of white and green is nice. Substitute fresh marjoram or savory for the thyme in this recipe if you want to tweak the flavor profile.
Ingredients
Broccoli
1 head(s)
Cauliflower
1 head(s), medium
Dried plain breadcrumbs
½ cup(s)
Salted butter
1 Tbsp
Fresh parsley
2 Tbsp
Lemon zest
2 tsp
Fresh thyme
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Instructions
1
Preheat oven to 375°F.
2
Rinse vegetables under water. Place wet vegetables in a 2-quart ovenproof casserole dish. Bake until slightly tender, about 40 minutes.
3
Combine remaining ingredients; sprinkle mixture over vegetables. Bake until crumbs are crisp and brown, and vegetables are tender, about 5 minutes. Yields about 1/2 cup per serving.
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