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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.
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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.
The herb butter can be made ahead, covered and refrigerated. Remove from refrigerator to soften while cooking vegetables.
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