1/2 c water 2 1/2 c. each cauliflower and broccoli 2 tbsp. olive oil 3/4 c. fresh bread crumbs 1 tsp. red pepper flakes Salt to taste 1/4 c. Parmesan cheese, shredded 2 tbsp. minced fresh parsley
Bring water to a boil in a large nonstick saute pan. Add cauliflower and broccoli and cook, covered, over medium-high heat until water evaporates, about 5 minutes. Add oil, crumbs, pepper flakes, and salt to the vegetables in the pan. Toss to combine and toast the crumbs. Finish with the Parmesan and parsley.
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