Brocolli Cauliflower Gratin With Cheddar Cheese

I like that this doesn't have any milk in it but still has lots of flavor! Adapted from Food & Wine magazine.

• Ready In: 45 mins
• Yields: 4-6

Ingredients

• 4  cups broccoli florets (from 2 small heads)
• 4  cups cauliflower florets (from 1 small head)
• 1⁄4 cup extra virgin olive oil
• 2  large garlic cloves, minced
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄2 lb sharp cheddar cheese, coarsely shredded (2 cups)
• 1⁄4 cup  pitted oil cured green olives, coarsely chopped (or black)
• 1  cup  dry breadcrumbs
•  salt
•  fresh ground black pepper

Directions

1. Preheat oven to 400*F.
2. 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, about 3 minutes. Drain thoroughly.
3. In a large skillet, heat 2 tbls. of the oil over medium heat. Add the garlic and crushed red pepper flakes and cook just until fragrant. Remove from heat and add the broccoli and cauliflower; toss.
4. Toss half of the cheese, and olives with the vegetables. Transfer to the baking dish and sprinkle with the remaining cheese.
5. In a small bowl, toss the crumbs with the remaining 2 tbls. olive oil; season with salt and pepper to taste. Sprinkle the crumbs over the cheese.
6. Bake in the upper third of the oven for about 12 minutes, or until the cheese is bubbling and the crumbs are golden.
7. Serve hot. Enjoy!