BROCCOLI & CAULIFLOWER WITH BREADCRUMB & ROMANO

Serves: 6-8
From: Grate. Pair. Share - Wisconsin Milk Board Magazine

4 T   Olive oil
2       Garlic cloves
4 T Butter
1 C    Panko breadcrumbs
1        Head broccoli, cut into florets
1        Head cauliflower, cut into florets
1 C    Romano Cheese, shredded (4 oz)
Salt & Pepper to taste

Heat olive oil in skillet over medium heat. Add garlic and simmer just until fragrant, or about 1 minute. Pour garlic and oil into bowl and set aside.

Return skillet to medium heat; melt butter. Add breadcrumbs and pinch of salt and pepper. Cook, stirring frequently until lightly toasted. Remove from heat and set aside.

Steam broccoli and cauliflower until crisp-tender, about 5 minutes. Drain and return to pan. Pour garlic oil over and gently toss to coat. Add breadcrumbs and Romano cheese; gently mix and serve.

BROCCOLI CHEESE SOUP

Slow Cooker Recipe
Serves 6
 

INGREDIENTS:
1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, shredded
2 oz parmesan cheese, finely shredded

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH for 2 1/2 - 3 hours or low heat for 6 hours. Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.