Cauliflower, Broccoli, Peppers, Parmesan

• 1 small head each cauliflower and broccoli, cut into florets
• 2 tbsp olive oil
• 1 each small red and yellow sweet peppers, cut into thin strips
• 2 cloves garlic, minced
• 2 tbsp freshly grated Parmesan cheese
• salt and pepper

In large saucepan of boiling salted water, cook cauliflower and broccoli until just tender-crisp, about 5 minutes; drain. (If making ahead, refresh in cold water: drain well; set aside at room temperature for up to 2 hours) In large skillet (12-inch/30 cm) over medium-high heat, heat oil. Add peppers; cook stirring, until just tender-crisp, about 2 minutes. Add garlic; cook, stirring, for 20 seconds (do not brown) Add cauliflower, broccoli, grated Parmesan, a little salt and a generous grinding of pepper; cook, stirring, until heated through. Add more salt and pepper if needed. Place in serving bowl.