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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut broccoli into florets, reserving stems for another use.

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  • Arrange cauliflower and broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender.

  • Melt butter in a Dutch oven over medium-high heat; add bell pepper and garlic, and sauté 3 to 5 minutes or until tender. Stir in broccoli, cauliflower, mustard, salt, and pepper; sprinkle with onions.

  • Note: To make ahead, spoon broccoli mixture into a greased 11- x 7-inch baking dish (do not sprinkle with onions); cover and chill. Bake, covered, at 350° for 20 minutes or until heated. Sprinkle with onions before serving.

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