Broccoli and Cauliflower with Lemon, Mustard and Chive Butter Recipe

Broccoli and Cauliflower with Lemon, Mustard and Chive Butter Recipe

  • 1/2 cup (1 stick) butter, room temperature
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated lemon peel
  • 1/3 cup plus 1 tablespoon chopped fresh chives
  • 1 1 1/2-pound whole cauliflower, trimmed, cut into florets
  • 2 1/2 pounds broccoli, stems trimmed, cut into florets
  1. Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
  2. Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
  3. Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
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