Broccoli and Cauliflower with a Olive Bread Crumb Topping
Servings
Prep Time
Cook Time
Ready In
Recipe: #2208
November 08, 2011
Categories: Vegetables, Broccoli, Cauliflower, North American, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Christmas, Entertaining, July 4th, Labor Day, New Years, Picnic, Thanksgiving, Stove Top 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."
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 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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