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Cauliflower and Broccoli with Fresh Herb Butter

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  • Prep 15 min
  • Total 15 min
  • Servings 8
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A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.
Updated Jan 28, 2010
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Ingredients

  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons finely sliced fresh chives
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh cauliflower florets (about 1 lb)
  • 3 cups fresh broccoli florets (7 oz)

Steps

  • 1
    In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
  • 2
    Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
  • 3
    Add butter mixture to vegetables in saucepan; toss to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a different look, the cauliflower can be sliced instead of left in florets. Begin slicing from the whole head of cauliflower, then separate the florets from the core.
  • tip 2
    The herb butter can be made ahead, covered and refrigerated. Remove from refrigerator to soften while cooking vegetables.

Nutrition

70 Calories, 4 1/2g Total Fat, 1g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
125mg
5%
Potassium
230mg
7%
Total Carbohydrate
4g
1%
Dietary Fiber
2g
8%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
40%
40%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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