Roasted Broccoli and Cauliflower with Cheese
Ingredients
| Fresh broccoli | 2 Bunch (200 gm) , rinsed and dried with paper towel | |
| Cauliflower head | 1 , rinsed and dried with paper towel | |
| Freshly ground sea salt | To Taste | |
| Freshly ground black peppercorn | To Taste | |
| Extra virgin olive oil | 1/8 Cup (2 tbs) (or as needed) | |
| Finely grated parmesan cheese | 1 Cup (16 tbs) , divided | |
| Finely grated romano cheese | 1 Cup (16 tbs) , divided |
Directions
GETTING READY
1. Cut broccoli and cauliflower into florets of equal size. Save stalk for later use.
2. Line a baking pan with foil, and lay equal amount of broccoli and cauliflower on it.
3. Sprinkle sea salt and black peppercorn on it.
4. Drizzle olive oil, and mix to coat well.
5. Preheat oven to 350 degree F.
MAKING
6. Place the baking pan in oven, and bake for 10 minutes or until crisp and fork tender.
7. Remove the pan from oven and sprinkle 1/2 cup of Romano and ½ cup of Parmesan cheese on top of florets.
8. With a large spoon stir the cheese-topped florets.
9. Spread it evenly in the baking pan.
10. Return the pan to oven, and bake for an additional 5 minutes.
11. Turn the oven to broil and cook for another 1 minute, to crisp some cheese on top.
FINALIZING
12. Into a serving bowl transfer the florets. Top it with remaining Romano and Parmesan cheese.
SERVING
13. Serve roasted broccoli and cauliflower with cheese hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 613Calories from Fat 358
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol
Sodium 1781 mg74.21%
Total Carbohydrates 17 g5.7%
Dietary Fiber 5 g20%
Sugars 5 g
Protein 47 g94%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
