Cauliflower and Broccoli with Lemon-Butter Sauce
White cauliflower and green broccoli make a lovely color combination as a side dish on your dinner table. These vegetables, which are cousins by nature, have similar sweet rich tastes. Unfortunately, this family tastes and smells a bit like sulfur — imagine rotten eggs — when mishandled. Choose broccoli and cauliflower heads that are firm, with tight buds and no discoloration. Most importantly, avoid overcooking your vegetables. It brings out the sulfur odor.
Ingrediënten
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 1 ½ teaspoons salt
- 1 tablespoon lemon juice
- 3 tablespoons melted butter
- ¼ teaspoon pepper
Instructies
- Wash the cauliflower and broccoli florets, which are the buds and the inch or so of tender stems.
- Place the cauliflower, then the broccoli in a steamer basket over a steamer pot or large pot that has a lid.
- Add water to about an inch below the bottom of the basket and 1 teaspoon of the salt to the pot.
- Bring the water to a boil over high heat.
- Cover the pot and reduce the heat to medium.
- Cook at medium heat for 7 minutes for tender-crisp or 10 minutes for tender, or until the cauliflower is tender when you pierce it with a fork.
- Remove the broccoli and cauliflower and place it in a serving bowl.
- Add the lemon juice, melted butter, the remaining 1/2 teaspoon salt, and the 1/4 teaspoon of pepper.
- Toss well
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