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.
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.