Broccoli & Cauliflower Gratin with Cheddar Cheese4 cups broccoli florets
4 cups cauliflower florets
¼ c. OLIVE MILL garlic olive oil
1/8 t. crushed red pepper
½ lb. sharp Cheddar cheese, coarsely shredded
¼ c. pitted green or black olives, coarsely chopped
1/cup coarse plain dry bread crumbs
Salt and pepper
4 cups cauliflower florets
¼ c. OLIVE MILL garlic olive oil
1/8 t. crushed red pepper
½ lb. sharp Cheddar cheese, coarsely shredded
¼ c. pitted green or black olives, coarsely chopped
1/cup coarse plain dry bread crumbs
Salt and pepper
Preheat oven to 400 degrees. Butter a 2″ deep 2 quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly. In a large skillet, heat 2 T. of the oil over moderate heat. Add red pepper. Turn off the heat and add broccoli and cauliflower and toss. Add half the cheese and the olives to vegetables. Transfer to the baking dish and sprinkle with remaining cheese. In a small bowl, toss the crumbs with the remaining oil, season with salt and pepper. Sprinkle the crumbs over the cheese. Bake about 12 minutes until cheese is bubbly.
