<http://schema.org/recipeInstructions>
" Place steamer basket in 6- to 8-quart saucepot with 1 inch water. Heat water to boiling over high heat. Add cauliflower and broccoli; reduce heat to medium. Cover and cook until vegetables are just tender, 5 to 7 minutes. Remove vegetables and rinse under cold running water to stop cooking; drain well. Place vegetables in large self-sealing plastic bags and refrigerate up to 1 day. Preheat oven to 350 degrees F. Place bread pieces in 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan. Toast bread pieces until light golden, about 10 minutes; cool. Store in tightly covered container until ready to serve. To complete, preheat oven to 400 degrees F. From lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In 2-quart saucepan, melt margarine or butter with olive oil over medium-low heat. Add garlic, salt, pepper, lemon peel, and 1 tablespoon lemon juice. Reduce heat to low; cook 1 minute to blend flavors. Place vegetables in large bowl; toss with half of margarine mixture. Transfer vegetables to 13&amp;quot; by 9&amp;quot; glass baking dish. Cover and bake vegetables 20 minutes or until heated through. Meanwhile, in same large bowl, toss toasted bread pieces with half of parsley, remaining margarine mixture, and 2 tablespoons lemon juice. Uncover vegetables; top with seasoned bread mixture and bake, uncovered, 5 to 7 minutes longer, until crumb topping is crisp and browned. Sprinkle with remaining parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3759/broccoli-cauliflower-gremolata-crumbs-2685/>