1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra
sharp cheddar cheese
2 cups small broccoli florets
2 cups small
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper
Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam broccoli and cauliflower, covered, until vegetables are crisp-tender.
Drain vegetables, and place in a 1 1/2 quart casserole coated with
vegetable cooking spray.
Combine the butter, mustard, and white pepper;
drizzle over vegetables and toss well.
Sprinkle vegetables with the
breadcrumb mixture, and bake at 425 degrees until thoroughly heated.