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