Cruciferous Crumble — AKA, Parmesan Roasted Broccoli and Cauliflower
Today’s Cruciferous Crumble recipe is a deliciously different way to roast up broccoli and cauliflower, as a slightly salty yet simply savory side dish.
Servings 4
Ingredients
- ½ of a medium head of cauliflower cut into florets
- 8 oz broccoli crowns cut into florets
- 2 tablespoon olive oil
- ¼ cup bread crumbs
- ½ cup shredded Parmesan
- 1 teaspoon Italian seasoning
- 1 teaspoon parsley
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
- Black pepper to taste
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray with cooking spray or brush it with olive oil, and chop your broccoli and cauliflower.
- Place the broccoli and cauliflower florets in a large bowl. Add oil and toss to coat. Then, add all the other ingredients and toss gently until nicely coated.
- Spread the veggies out on your prepared baking sheet. Take any Parmesan mixture that’s left in the bottom of the bowl, and scatter that over the top of the broccoli & cauliflower.
- Bake at 425 degrees for 15 minutes, stir, then roast another 10 minutes.
- Stir to distribute the crunchy Parmesan breading throughout, and serve hot!
Notes
Change up the proportions here as desired; this is how much broccoli and cauliflower I had on hand today. I also discarded the stems rather than peeling and using, but you can cut those up as well if your children are less particular than mine.