1 head broccoli
1 head cauliflower
1 head garlic (12-15 cloves)
1/2 cup lemon juice
1/4 cup butter
2 tbsp. dried Rosemary

Wash the broccoli and cauliflower and cut into bite-sized pieces. Clean and peel garlic; mince finely.  Place the garlic and butter in a medium sized skillet.  Sauté over medium high heat until garlic is browned, about 4 to 5 minutes. Set aside.

Fill a large stock pot about 3/4 full of water; bring to a boil over medium high heat.  Add broccoli and cauliflower and let cook for 5 to 7 minutes until crisp/tender. Don’t over cook. 

Drain and place in large bowl. Toss vegetables with lemon juice, garlic butter mixture and rosemary.  Serve warm or cold.

Serves 6 to 8

Submitted by: Cleanfreshcuisine