Ingredients
- 1 medium (about 7 ounces) broccoli, separated in florets
- 1 medium (about 8 ounces) cauliflower, separated in florets
- 3 tablespoons extra virgin olive oil, divided
- 1/3 cup Parmesan cheese
- 1/2 teaspoon salt
- Ground pepper
- 3 tablespoons breadcrumbs
- 6 slices cheese (any mild tasting kind)
Directions
- Boil the cauliflower and broccoli florets in a pot of boiling salted water then drain well.
- Using a manual masher, mash the broccoli & cauliflower coarsely.
- Rub the bottom and lower sides of the slow cooker with extra virgin olive oil.
- Place the broccoli and cauliflower in the slow cooker.
- Add the remaining extra virgin olive oil, Parmesan, salt, and pepper.
- Sprinkle the breadcrumbs on the top then layer the cheese, covering the whole top.
- Set on low for 2 hours.
