This creamy side dish is the perfect partner to roasted mains. The tender morsels of vegetables and crisp, cheesy crust will add a delightful texture to your meal.
Serves 12 to 16 Prep Time 20 minutes Cooking Time 40 minutes
florettes from 3 stalks broccoli
florettes from 3 stalks cauliflower
2 1/2 teaspoons minced garlic
3 1/2 cups heavy cream
salt and black pepper to taste
1/2 cup Japanese breadcrumbs
1/2 cup grated Parmesan cheese
1 In a pot of boiling salted water, add broccoli and remove just before water boils again. Drain. Repeat procedure with cauliflower.
2 In an ovenproof dish, mix broccoli and cauliflower together. Add minced garlic and mix well. Pour heavy cream and season with salt and pepper.
3 Top with breadcrumbs and grated Parmesan.
4 Bake in a preheated 350ºF oven for 30 minutes or until top is golden brown.
Make-ahead tip Prepare the cauliflower and broccoli mixture a day in advance (steps 1 and 2) and store in the refrigerator. Proceed with the rest of the procedure half an hour before serving.
Photography by At Maculangan | Recipe by Jun Jun de Guzman | Prop Styling by Rachelle Santos | Props from Rustan's Department Store
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