5 c. broccoli flowerets
Salt
6 c. cauliflower flowerets
1/4 c. 1-inch squares pimentos

Place broccoli in steamer basket or metal colander; add dash of salt and place over boiling water. Cover; steam broccoli 5 minutes or until crisp-tender. Carefully transfer broccoli to large bowl; set aside. Repeat with cauliflower.

Spray a 1 1/2 quart ovenproof bowl with non-stick cooking spray. Place a circle of broccoli flowerets, steam side up, in center of bowl; push tightly together.

Arrange some pimento between flowerets. Arrange some cauliflower around the broccoli, covering bottom of bowl. Place some pimento between cauliflower flowerets. Lightly press remaining broccoli into bowl; place pimento around sides between flowerets. Repeat with remaining cauliflower and pimento.

Cut waxed-paper circle the size of top of bowl; spray with non-stick cooking spray. Set bowl in deep baking pan; cover with the waxed paper, sprayed side down. Top with an ovenproof plate that fits snugly into bowl

Pour boiling water into pan to come halfway up sides of bowl. Carefully transfer pan to oven; bake in preheated 300 degree oven 15 to 20 minutes. Remove bowl from water; remove plate and paper. Invert a round serving platter over bowl; then invert platter and bowl together. Carefully lift off bowl. Makes 4 servings.