Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well, and set aside.
Steam the broccoli and cauliflower, covered, 4 minutes or until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2-quart casserole coated with vegetable cooking spray. Combine the margarine, mustard, and white pepper in a small bowl; drizzle over broccoli and cauliflower, and toss well. Sprinkle vegetables with the breadcrumb mixture, and bake at 425° for 8 minutes or until thoroughly heated.
Super easy to prep casserole in advance, topping with breadcrumb mixture just before baking. Made mostly to recipe, subbing ¼c crushed garlic melba toast for the breadcrumbs and butter for the margarine. Served with grilled steak and CL's thyme mushrooms.
This is a regular mix in our house (every day & at holidays) to liven up the inevitable broccoli/cauliflower side dish. Pretty quick to mix up & really good with a coarse ground dijon. I usually add a little more cheese, but I don't smother the veggies.
I made these with a frozen California blend (carrots, broccoli, and cauliflower) - defrosted of course. They were definitely zesty! I think they livened up the veggies very well. I used seasoned breadcrumbs and dijon mustard. I think next time I may use less breadcrumbs, but I will definitely be making this again.
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