Peel and thinly slice the garlic, then seed and chop the chilli.
Heat the oil in a frying pan or large wok with a lid. Add the garlic and chilli, stir in the broccoli and cauliflower florets, sprinkle with salt and black pepper and add 150 ml boiling water. Cover the pan and cook the vegetables over high heat for 4–5minutes, or until tender. Stir or toss halfway through the cooking time.
Meanwhile, grate the Gruyère and Parmesan cheeses and mix with the breadcrumbs.
Stir the capers and peppercorns into the vegetables. Transfer to an ovenproof dish, sprinkle the cheese and breadcrumb mixture over the top, and place the dish under the griller until the cheese melts and the topping turns golden. Serve hot.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and calcium and zinc.
This is a very flavourful dish so choose a hearty main course to serve this alongside. This is made best in a dutch oven where you can use the same pot for stove-top and oven so you don't lose any precious juices. Thank you for the recipe. - 04 Oct 2015