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1
In baking dish or platter, alternately arrange cauliflower and broccoli, with broccoli stalks toward the outside, around outer edge of dish.
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2
Mound pepper cubes in center.
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3
Add 1/3 cup (75 mL) water.
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4
Cover with lid or plastic wrap and turn back one corner to vent.
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5
Microwave on High for 6 to 9 minutes or until vegetables are tender-crisp.
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6
Let stand, covered, while preparing topping.
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7
Topping: In a small microwave-safe glass bowl, combine 2 tbsp (25 mL) of the butter and almonds.
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8
Microwave, uncovered, on High for 1 1/2 to 3 minutes or until almonds are lightly toasted, stirring twice.
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9
(Can be done up to 4 hours ahead, if desired.)
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10
Just before serving, add remaining butter and garlic to toasted almonds.
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11
Microwave, uncovered, on High for 45 to 60 seconds or until fragrant.
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12
Stir in lemon juice.
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13
Carefully drain water from vegetables (a plate set on top will hold vegetables in place).
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14
Pour almond butter over top.
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15
Sprinkle with parsley.
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16
Season with salt and pepper to taste.
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17
Serve immediately.
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18
Variation:
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19
Substitute partially cooked carrots for the pepper cubes, if desired.
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20
To prepare, place 3 cups (750 mL) thinly sliced carrots and 1/4 cup (50 mL) water in a casserole dish.
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21
Microwave, covered, on High for 2 to 4 minutes or until crisp.
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22
Drain and continue with recipe as directed.
