-
1
Place a rack in the center of the oven and preheat it to 375.
-
2
Snap or slice off the big clusters of broccoli and cauliflower florets from the stems.
-
3
Trim the stalks of the broccoli pieces but dont separate the tiny florets.
-
4
Slice the cauliflower clusters in half or quarters so that theyre roughly equal in size to the broccoli pieces.
-
5
Youll need only the floret pieces for this dish, so save all the good stalk and stem pieces for soup or another dish.
-
6
Set the skillet over medium-high heat, pour in the oil, and scatter the garlic slices.
-
7
Let them cook, tossing them in the pan once or twice, until they just begin to color, 3 to 4 minutes.
-
8
Drop in the cauliflower pieces and sprinkle on 1/4 teaspoon of the salt and the peperoncino.
-
9
Cover the skillet, give it good shake to roll the florets around, and cook for about 5 minutes, over medium heat, shaking the pan again once or twice.
-
10
Uncover and add the broccoli florets, sprinkle another 1/4 teaspoon salt on top, and pour in 1/4 cup water.
-
11
Cover and cook another 4 to 5 minutes, shaking the pan now and again, until the broccoli has started sizzling and softening too.
-
12
Remove the pan from the heat and scrape all the florets into a large mixing bowl, with all of the oil and garlic.
-
13
Let the florets cool for a few minutes while you coat the baking sheet with the butter.
-
14
Mix the 2/3 cup of grated cheese and the bread crumbs together.
-
15
Pour about half the crumbs on top of the florets and toss all together.
-
16
Pour over the rest of the crumbs and toss again, until the florets are well coated and the crumbs are moistened.
-
17
Lay the florets on the baking sheet, in one layer with space between them, so all surfaces will crisp and caramelize in the oven.
-
18
Scrape up any crumbs in the bowl and sprinkle them on the vegetables.
-
19
Finally, sprinkle extra cheese lightly all over the florets, using another 2 or 3 tablespoons, if you love cheese as much as I do.
-
20
Put the baking sheet in the oven and bake for about 10 minutes, rotate the pan back to front for even browning, and cook 10 minutes more.
-
21
The florets should be crispy and nicely colored but may need a few more minutes for deep color.
-
22
If theyre still not dark enough after 5 minutes, raise the oven heat or move the sheet to a higher rack and bake a bit longer.
-
23
Let the vegetables cool on the sheet briefly, then arrange them on a serving platter.
-
24
Scrape up the crispy bits of crumbs and cheese and crumble them over the florets.
-
25
Serve warm or at room temperature, with sliced lemon.
-
26
Eat them by squeezing a few drops of juice onto a floret and popping it in your mouth!
-
27
Always touch your vegetables when you are buying them and when you are cooking them.
-
28
Touching any ingredient is very telling.
-
29
I am always told that I am very sensual with my ingredients when I cook, and maybe I am.
-
30
But I know that I understand them much, much better once I have handled them.
-
31
I can tell whether a certain meat is grainy and tough, I can tell how fresh a fish is by how firm it is.
-
32
And I can tell that vegetables are fresh when an artichoke squeaks under my fingers, the string bean snaps when I bend it, the pepper squirts when I break it open, and an eggplant is shiny and firm to the touch.
