Cauliflower and Broccoli Wreath

This is a beautiful dish, especially at Christmastime with a few grape tomatoes around the plate. But it is good anytime.

1 large head cauliflower

1 teaspoon salt, divided

½ teaspoon black pepper, divided

1 large head broccoli

½ cup butter, melted, plus extra for preparing baking dish

1½ tablespoons lemon juice

Divide the cauliflower into florets. Place in a large saucepan, cover with water, bring to a boil, and cook until crisp tender. Drain and season with ½ teaspoon salt and ¼ teaspoon black pepper.

Trim the broccoli and cut into pieces, leaving 2 inches of the stalk. Place in a large saucepan, cover with water, and bring to a boil. Cook until crisp tender. Drain and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.

Butter a round 8 × 4-inch baking dish. Arrange ⅓ of the cauliflower florets in the baking dish, with the flower ends to the outside of the dish in a spoke or wheel design, leaving a little bit of space between each floret. Layer the broccoli in each open space between the cauliflower florets. Next layer ⅓ of the cauliflower over the broccoli pieces. Continue until all the pieces are used. Cover with foil. Place your hand over the foil and press down to compress the dish. Set a heavy object over the top for 1 hour.

Preheat the oven to 325 degrees. Remove the heavy object and place the foil-covered dish in the oven. Cook for 15 to 18 minutes. To unmold, remove the foil and place a plate over the baking dish and turn over. Drizzle with the melted butter and lemon juice.

Makes 8 servings.