Cook cauliflower in boiling salted water to cover 5 to 6 minutes. Drain well. Repeat procedure for broccoli.
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.
Transfer cauliflower and broccoli to a serving bowl. Pour blue cheese cream over vegetables; toss gently. Sprinkle with chopped green onions and pecans.
Elizabeth on 37th
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