Skip to Content
Menu

Cauliflower and Broccoli with Fresh Herb Butter

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Jan 28, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.

Cauliflower and Broccoli with Fresh Herb Butter

  • Prep Time 15 min
  • Total 15 min
  • Servings 8
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons finely sliced fresh chives
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh cauliflower florets (about 1 lb)
  • 3 cups fresh broccoli florets (7 oz)

Instructions

  • Step 
    1
    In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
  • Step 
    2
    Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
  • Step 
    3
    Add butter mixture to vegetables in saucepan; toss to coat.

Nutrition

70 Calories
4 1/2g Total Fat
1g Protein
4g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
125mg
5%
Potassium
230mg
7%
Total Carbohydrate
4g
1%
Dietary Fiber
2g
8%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
40%
40%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section