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Warm Broccoli and Cauliflower Toss with Blue Cheese Cream

Yield 8 servings


  • 4 cups cauliflower flowerets
  • 4 cups broccoli flowerets
  • 1/4 cup half-and-half
  • 4 ounces blue cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup chopped green onions
  • 1/4 cup chopped pecans, toasted

How to Make It

  1. Cook cauliflower in boiling salted water to cover 5 to 6 minutes. Drain well. Repeat procedure for broccoli.

  2. Heat half-and-half in a saucepan over low heat (do not boil). Add blue cheese and cook, stirring constantly with a wire whisk, until cheese melts. Remove from heat. Whisk in mayonnaise.

  3. Transfer cauliflower and broccoli to a serving bowl. Pour blue cheese cream over vegetables; toss gently. Sprinkle with chopped green onions and pecans.