2 lbs. fresh cauliflower, separated into lg. florets
1 lb. fresh green beans, trimmed & cut into 2" lengths
Boiling salted water
2/3 c. bread crumbs
1/2 c. sliced almonds
1/2 c. butter

Cook vegetables in a large pot of boiling water 5 to 8 minutes until crisp tender. Drain and put into a large bowl. Keep warm. Heat butter in large skillet over medium heat 2 minutes or until golden brown. Stir in bread crumbs and almonds. Cook 3 to 5 minutes, stirring often, until nuts are lightly toasted. Add to hot vegetables, toss to coat. Makes 10 servings.