Broccoli and Cauliflower with Bread Crumbs and Romano

"The broccoli and cauliflower are great alone. But with the added bread crumbs and romano cheese, these veggies are taken to a new level of flavors." - Rosy

Wisconsin Cheese Broccoli and Cauliflower with Bread Crumbs and Romano Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Romano can be used in this recipe.


  1. Warm olive oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Pour olive oil-garlic mixture into a small bowl; set aside.
  2. Melt butter in the same pan over medium heat. Add bread crumbs; cook and stir until lightly toasted. Remove from the heat. Season with salt and pepper to taste. Transfer to a small bowl.
  3. Place broccoli and cauliflower into a steamer basket. Place basket into a large saucepan over 1 inch of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender. Drain hot water.
  4. Return vegetables to saucepan. Drizzle olive oil-garlic mixture over top; gently toss to coat. Sprinkle with bread crumb mixture and romano; gently toss. Serve immediately.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Wisconsin cheesemakers make romano with slightly more fat and a sharper, more assertive flavor than parmesan cheese. Romano is also a delicious pairing with apples and pears.

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