Lemon Dijon Sauced Broccoflower or Broccoli

Total Time
Prep 5 mins
Cook 10 mins

This is how I make broccoflower, but it works well with broccoli, too. Two tbsp butter is usually plenty, but if you have a large head of broccoflower, you may want the 3 tbsp.

Ingredients Nutrition


  1. Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain.
  2. While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
  3. Place cooked drained flowerets into bowl with the sauce and tooss to coat.
  4. Sprinkle with parmesan cheese and gently toss.
  5. Serve.


Most Helpful

It was good, but there was too much butter for my taste and the cheese was unnecessary. next time I'll try it with olive oil and no cheese.

michjohns January 05, 2009

This was excellent. Broccoflower is much more delicate-tasting than cauliflower. I love the mustard and lemon juice in the sauce. And the Parm. cheese was perfect. This is a wonderful recipe.

Kathy228 May 24, 2006

Such a delicious recipe!!! I followed the recipe as printed--a first for me.lol! I loved the tangy sweet blend of flavors. The lemon really brightened things and the dijon and parmesan added great depth. I loved it and my family loved it--even those who aren't fond of broccoli! (Yep, I used broccoli instead of broccoflower.) I highly recommend this recipe.

Matthew in NYC October 07, 2005

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