Broccoli and Cauliflower Bake

2 Tbsp canola oil, divided (30 mL)

1 small onion, finely chopped (1)

1 clove garlic, minced (1)

3 cups bite-sized broccoli florets (750 mL)

3 cups bite-sized cauliflower florets (750 mL)

1 cup sour cream (250 mL)

1 cup grated old cheddar cheese (250 mL)

1/2 tsp salt (2 mL)

1/4 tsp pepper (1 mL)

1/2 cup panko breadcrumbs (125 mL)

1/4 cup grated parmesan cheese (60 mL)
1. Preheat oven to 375ºF (190°C).
2. In a large frying pan over medium heat, heat 1 Tbsp canola oil (15 mL). Cook onion for 4 minutes or until onion is translucent. Add garlic, cook for 1 more minute.
3. In a large bowl, add onions, garlic, broccoli, cauliflower, sour cream, cheese, salt and pepper and stir until well combined. Transfer to an 8-inch (20 cm) oiled baking dish.
4. In a small bowl, combine remaining 1 Tbsp canola oil (15 mL), panko breadcrumbs and parmesan cheese. Sprinkle mixture evenly over the broccoli and cauliflower.
5. Cover baking dish. Bake for 30 minutes, remove cover and continue baking for 10-15 minutes until bubbling and top is browned.