Broccoli and Cauliflower with a Olive Bread Crumb Topping

4-8
Servings
15m
Prep Time
15-20m
Cook Time
30m
Ready In


"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 recipe yields 4-8 servings
OK

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 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 & Variations


No special items needed.

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Derf "RIP" Forever in our Kitchen

Made this broccoli and cauliflower dish to go with our pork chops tonight, we enjoyed it very much, a flavourful combination. I had no Italian seasoning in so I used Herbs de Provence, worked very nicely. The crumb black olive topping was a nice touch. Thanks for posting.

(19 Jan 2012)