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Cauliflower & Broccoli With Chive Butter
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Nutrition Facts
Serving Size 161 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 125 mg 5%
Total Carbohydrate 9 g 3%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 4 g
Vitamin A 15% • Iron 4%
Vitamin C 190% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cauliflower & Broccoli With Chive Butter
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Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 cauliflower
1 broccoli
1/3 cup(s) chives
1 lemon, zested
4 Tbsp unsalted butter
1 Tbsp H-E-B Dijon Mustard
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
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Instructions

1
Bring 3 quarts water to a boil with 1 tablespoon salt in a 6-quart pot over high heat.
2
Trim and discard stems from cauliflower and broccoli; cut or break into bite-sized pieces.
3
Chop chives and grate lemon peel to make 2 teaspoons zest; avoid bitter white pith.
4
Add cauliflower to boiling water and cook 2 minutes, uncovered.
5
Add broccoli and cook 3 more minutes, or until crisp-tender.
6
Pour into a colander, rinse with cool water and let stand to drain well. Do not overcook.
7
Return cooking pot to stove and place over medium-low heat.
8
Melt butter; stir in zest, mustard and chives until blended.
9
Add vegetables and toss to coat; season with salt and pepper to taste. Serve warm.

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