Need a hot recipe that is not doused in cream sauce or cheese.
Just something light and tasty for a dinner.

I like to steam either brocoli or cauliflower until just tender...
while cooking I take a few chopped cloves of garlic and saute in a couple tbsp. of olive oil and butter in a saute pan...
then add some Italian flavored bread crumbs and toast in the pan til just brown, constantly moving so they won't burn...
Sprinkle the garlic/breadcrumb mixture over the veggie...
top with a little fresh grated parmesian cheese and cracked black pepper...
Yummmmm!!!

This one is really simple easy and tasty:

Jade Green Broccoli
1 bunch broccoli separated in flowerets
1 clove garlic minced

1 tsp sugar
1 T cornstarch
1 T soy sauce
½ cup water
2 T sherry

Cherry tomatoes

Sauté broccoli until tender crisp. Add remaining ingredients and cook briefly till coated and thickened. Add halved tomatoes at end for color.

Roast them! fantastic.
Slice into thin pcs., toss in a lil o.o., salt and pepper. Lay flat on baking sheet, put in 425 oven for 13 to 15 mins. you want to see carmelizing going on on the underside, remove from oven, lower temp to 350, add a sprikling of o.o., add red pepper flakes to your liking, a lil more S & P, some people add thin slices of fresh garlic, I use garlic powder, toss all together, then lay flat carmelized side up. Put back in oven for approx 10 more mins...you want carmelization on the bottom. Serve with fresh lemon wedges... SOOOO good!

NOTE: Veggies must be dry, dry, dry before roasting otherwise they steam, not roast. If I don't prepare the veggies in advance, after washing, I put them in the salad spinner and then pick up any remaining moisture with paper toweling.

anon... great advice on roasting!
works with B & C... or asparagus, Brussels Sprouts, string beans, peas, squash... etc...
DRY, DRY, DRY! IS The key! for sure!
Roasted Fresh English Peas are fantastic!!! Great for snacking!

I also love to roast broccoli and cauliflower, although I don't slice them. Instead I cut them into bite-sized florets, toss in olive oil, salt, and pepper, and spread on a baking sheet to roast. About 20 minutes at 450 is all it takes. Then remove and grate on some Parmesiano Reggiano, and a touch of cayenne if you like heat. A little lemon zest at the end adds a lot too.

I roast EVERYTHING! This is the perfect way to cook veggies! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

another great Cauliflower recipe...
Saute it til soft with butter, chopped onions, rosemary and S&P...
Mash like mashed potatos... Yummm...
Great with the Garlic/Butter/Bread Crumb toppng...

EXCELLENT suggestion. I add a head of cauliflower every time I make mashed potatoes. It's especially good with horseradish.

Going to make it by itself with the breadcrumbs- YUM!!

Oooooo!!! Horseradish!!! Great suggesion!!! Deb & I both love horseradish!!!
Never thought about that with mashed Cauliflower before! Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
I also like the idea of mixing it with potatos! so simple an addition! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

BTW... Deb's favorite Bloody Mary for breakfast is one of Adrian's at Andy & Cheryl's...
He makes it "chewey", with horseradish, if you ask!!!
I don't drink Bloody Mary's, as I prefer Andy's Coffee in the AM... But Deb LOVES them!

Dharma, the fried breadcrumbs are soooo simple too! and add a crunchy, tasty topping...
Just remember to keep them moving with a spatula (I use a wodden spatula) as you fry... or they will burn...
Only takes about 2-3 minutes to make them...

Regular breadcrumbs or Panko?

I usually use Italian Flavored Breadcrumbs... or for chauliflower, for a sweeter taste, corn flake crumbs...
Panko are OK, but they don't toast as well, and if you use too much butter, they tend to get soggy, as they absorb a lot more of the butter...
I love Panko, but not for toasting in butter...
a heartier, denser bread crumb works much better... IMO...
They get nice and crunchy...