Рецепт Broccoli And Cauliflower With Germatola Crumbs
by Global Cookbook

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Ингредиенты

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

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.