Instructions

• Preheat the oven to 400°F and position a rack in the center. Lightly oil a sheet pan.
• In a large bowl combine 3/4 pound broccoli florets (about 4 heaping cups) and 3/4 pound cauliflower florets (about 4 heaping cups).
• Add 4 large garlic cloves (peeled and sliced thin), 3 tablespoons extra virgin olive oil, 3/4 teaspoon kosher salt, 2 1/2 tablespoons seasoned breadcrumbs, and half of the 2 1/2 tablespoons grated Parmesan cheese (reserve the other half for finishing). Toss everything well so the florets are evenly coated.
• Spread the coated vegetables in a single layer on the prepared sheet pan, leaving a little space between pieces so they can brown.
• Roast on the center rack for 20 to 30 minutes, tossing once halfway through, until the vegetables are tender-crisp and browned on the edges.
• Remove the pan from the oven, sprinkle the reserved grated Parmesan over the hot vegetables, and serve hot.