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Add a photoServings: 12
Ingredients
- 1 head Romanesca or possibly regular cauliflower
- 1 head purple or possibly regular broccoli Coarse salt as needed
- 8 Tbsp. unsalted butter - (1 stick)
- 1/2 c. fresh bread crumbs
Directions
- Trim cauliflower, leave whole, and make a few incisions in the stem. Trim broccoli, leave whole. Bring one inch of salted water to a boil in two separate pots fitted with steamer baskets. Add in cauliflower to one pot and broccoli to second pot. Cover, and steam till tender when pierced with the tip of a knife, 8 to 10 min.
- Meanwhile, in a medium skillet, heat butter over medium heat. Cook till butter turns brown, 3 to 4 min. Remove from heat, and season with salt.
- Remove cooked cauliflower to one platter and broccoli to a second platter. Pour half of the browned butter over the cauliflower. Return pan to heat and add in breadcrumbs, cook, stirring frequently, till the breadcrumbs begin to brown. Spoon over broccoli. Serve immediately.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 12 servings | |
| Calories 86 | |
| Calories from Fat 70 | 81% |
| Total Fat 7.92g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 34mg | 1% |
| Potassium 12mg | 0% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.29g | 0% |
| Protein 0.69g | 1% |
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