This is an incredibly easy and fast side dish. I used more cheese than the original recipe called for, and next time I would mix the cheese in with the vegetables. I would also season the breadcrumbs to add a little more flavor. But overall, I’ll keep this recipe mostly for it’s convenience.
1 (16 oz.) bag broccoli and cauliflower
1/3 c. dry breadcrumbs
3 oz. finely shredded extra-sharp cheddar cheese
1 T butter or margarine, melted
1 T Dijon mustard
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 butter or margarine and mustard 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.
-Adapted from Cooking Light