Preparation

• Rinse the cauliflower and broccoli thoroughly under cold water, ensuring any impurities are removed, and cut them into uniform pieces of approximately 3 centimeters.
• Boil the cauliflower and broccoli in a pot with lightly salted water for 8-10 minutes, until they are tender but not overcooked. Then, drain them and set aside.
• Preheat the oven grill to a moderate heat, approximately 180-200 degrees Celsius.
• Place the drained cauliflower and broccoli in a baking tray previously greased with a bit of oil to prevent sticking.
• Mix the yogurt with the grated cheese and mustard in a bowl, stirring until you obtain a homogeneous mixture. Add salt and pepper to taste.
• Spread the yogurt mixture evenly over the cauliflower and broccoli on the baking tray.
• Distribute the breadcrumbs evenly over the yogurt mixture to add a crunchy texture.
• Cook the preparation under the grill for about 5-7 minutes, or until the breadcrumbs are golden and crispy.
• Serve the dish hot, immediately after removing it from the oven to maintain the crunchy texture.