Broccoli and Cauliflower with a Olive Bread Crumb Topping
Recipe: #2208
November 08, 2011
Categories: Broccoli, Cauliflower, Christmas July 4th, Labor Day, New Years, Picnic, Thanksgiving, more
"A nice twist on the standard steamed broccoli and cauliflower. Nothing difficult, but it has a lot of flavor. A mix of black chopped olives, olive oil and fresh bread crumbs ... Just tossed with steamed broccoli and cauliflower."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (132.6 g)
- Calories 84.3
- Total Fat - 4.1 g
- Saturated Fat - 0.7 g
- Cholesterol - 0.3 mg
- Sodium - 122.5 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 2.8 g
- Sugars - 2.6 g
- Protein - 3.2 g
- Calcium - 55.2 mg
- Iron - 1 mg
- Vitamin C - 60.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bread Crumbs ... Add 2-3 slices of bread to a food processor and pulse a few times to chop. Add the bread crumbs to a medium dry saute pan on medium high heat stirring often until toasty and golden brown (you want them crunchy). Remove from the pan and add to a small bowl and let them cool.
Step 2
Broccoli and Cauliflower ... In that same saute pan, add the vegetables and cover as much as possible with water. Cover and bring to a boil, then reduce to medium/medium low heat and simmer until the vegetables are tender.
Step 3
Finish ... Add the olive oil, Italian seasoning and olives to the toasted bread crumbs and mix well.
Step 4
Drain the broccoli and cauliflower and transfer to a serving bowl, add the butter, and season with salt and pepper. Toss lightly. Then add in the bread crumb mixture and toss again.
Step 5
Serve ... Just ENJOY!
Tips
No special items needed.
1 Reviews
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