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Roasted Broccoli and Cauliflower
  • ¾ pound broccoli florets, about 4 heaping cups
  • ¾ pound cauliflower florets, about 4 heaping cups
  • 4 large garlic cloves, peeled and sliced thin
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • 2 ½ tablespoons seasoned breadcrumbs
  • 2 ½ tablespoons grated parmesan cheese
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