Broccoli Florets w/Streusel-Crust
- 2 lb. broccoli florets (about 10 cups)
- 1/4 cup butter
- 1/2 cup bread crumbs
- 1/2 cup Parmesan cheese
- 2 tablespoons chopped oil-packed sun-dried tomatoes, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook broccoli in large pot of boiling salted water 3 minutes. Drain; cool under cold running water. Drain well.
Melt butter in medium skillet over medium heat; cook until deep brown but not burnt, stirring occasionally and watching carefully. Remove from heat; immediately stir in bread crumbs. Cool briefly. Stir in all remaining ingredients.
Arrange oven rack in upper thir of oven. Heat oven to 425°. Spray 13x9 inch glass or ceramic baking dish with cooking spray. Place broccoli in dish; sprinkle with bread crumb mixture.
Bake in oven 15 minutes or until topping is browned and crisp and broccoli is crisp-tender.