LYDIA'S BROCCOLI AND CAULIFLOWER GRATINATE

LYDIA'S BROCCOLI AND CAULIFLOWER GRATINATE image

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1 pound broccoli
1 pound cauliflower
3 tablespoons extra-virgin olive oil
3 tablespoons sliced garlic 1/2 teaspoon salt
1/4 teaspoon hot red pepper flakes
FOR THE GRATINATE:
2 tablespoons soft butter, for the baking sheet
2/3 cup plus a few tablespoons grated Parmigiano-Reggiano or Grana Padano
1/4 cup fine dry bread crumbs

Steps:

Preheat oven to 375°. You'll need only the floret pieces for this dish. Set the skillet over medium-high heat, pour in the oil, and scatter the garlic slices. Let them cook, tossing them in the pan once or twice, until they just begin to color, 3 to 4 minutes. Drop in the cauliflower pieces and sprinkle on a tsp of the salt and the peperoncino. 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. Uncover and add the broccoli florets, sprinkle another 1/4 teaspoon salt on top, and pour in 1/4 cup water. Cover and cook another 4 to 5 minutes, shaking the pan now and again, until the broccoli has started sizzling and softening too. Remove the pan from the heat and scrape all the florets into a large mixing bowl, with all of the oil and garlic. Assembling and Baking the Gratinate Let the florets cool for a few minutes while you coat the baking sheet with the butter. Mix the 2/3 cup of grated cheese and the bread crumbs together. Pour about half the crumbs on top of the florets and toss all together. Pour over the rest of the crumbs and toss again, until the florets are well coated and the crumbs are moistened. Lay the florets on the baking sheet, in one layer with space between them, so all surfaces will crisp and caramelize in the oven. Scrape up any crumbs in the bowl and sprinkle them on the vegetables. Finally, sprinkle extra cheese lightly all over the florets, using another 2 or 3 tablespoons. 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. The florets should be crispy and nicely colored but may need a few more minutes for deep color. If they're still not dark enough after 5 minutes, raise the oven heat or move the sheet to a higher rack and bake a bit longer.