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Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 1 lrg Head cauliflower, (about 2 1/2 lb), trimmed & cut into about 2" flowerets
- 1 lrg Bunch broccoli, (about 1 1/2 lb), cut into short 2" flowerets, with stems peeled and sliced into 1/4" rounds
- 8 slc Hard white bread, torn into 1/4" pcs, (about 4 c.)
- 2 lrg Lemons
- 3 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove, chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 c. Fresh parsley leaves, minced
Method
- Place steamer basket in 6-8 quart saucepot with 1" water.
- Heat water to boiling over high heat.
- Add in cauliflower and broccoli; reduce heat to medium.
- Cover and cook till vegetables are just tender, 5-7 min.
- Remove vegetables and rinse under cool running water to stop cooking; drain well.
- Place vegetables in large self-sealing plastic bags and chill up to 1 day.
- Preheat oven to 350 degrees.
- Place bread pcs in 15 1/2x10 1/2 jelly roll pan.
- Toast bread pcs till light golden brown, about 10 minutes; cold.
- Store in tightly covered container till ready to serve.
- To complete, preheat oven to 400 degrees.
- From lemons, grate 1 tbsp peel and squeeze 3 tbsp juice.
- In 2 quart saucepan, heat butter with extra virgin olive oil over med-lo heat.
- Add in garlic, salt, pepper, lemon peel, and 1 tbsp lemon juice.
- Reduce heat to low; cook 1 minutes to blend flavors.
- Place vegetables in lg bowl; toss with half of butter mix.
- Transfer vegetables to 13x9 glass baking dish.
- Cover and bake vegetables 20 minutes or possibly till heated through.
- Meanwhile, in same large bowl, toss toasted bread pcs with half of parsley, remaining butter mix, and 2 tbsp lemon juice.
- Uncover vegetables; top with seasoned bread mix and bake uncovered 5-7 minutes longer, till crumb topping is crisp and browned.
- Sprinkle with remaining parsley.
- Makes 12side servings.
