1 med. cauliflower, cored & broken into sm. florets
1/4 head red cabbage, cored & shredded
6 med. carrots, cut into slices or matchsticks, or diced
2 med. yellow squash, cut into 1/2" cubes
2 c. bok choy greens, shredded

Prepare the vegetables.

Place cauliflower, cabbage, carrots and squash in vegetable steamer, covered, over boiling water for 10 minutes or until tender. Add bok choy greens for last minute of steaming to wilt them.

BUTTER CRUMB TOPPING:

2 tbsp. butter
1 clove garlic, minced
4 slices whole grain bread

Prepare the topping.

In large heavy skillet, melt butter. Add garlic and saute for flavor. In food processor or blender, process bread to a medium consistency. Toss bread crumbs in garlic butter until all butter has been absorbed and crumbs are evenly coated.

1 tbsp. butter
1/2 tsp. Spike
1/4 tsp. sea salt
Fresh ground black pepper
2 tbsp. butter

Assemble the casserole.

Preheat oven to 500 degrees. In large bowl, toss steamed vegetables with 1 tablespoon butter, Spike, and sea salt. Add pepper, if desired, and 1/2 cup butter-crumb topping. Mix well. Spread vegetables in shallow oven proof casserole. Top with remaining crumb topping. Dot with 2 tablespoons butter. Bake in oven for 5 minutes. Any leftover casserole can be added to soups, used in vegetable toasties, or rolled in hot chapatis. Serves 4.