Method

Cut cauliflower into florets, discarding the heavy stem.  Do the same for the broccoli, but save stems for a vegetable stock, or to toss into a soup made with leftover turkey.

When butter is very soft, blend in the mustard and lemon peel in small bowl. Season with salt and pepper.

Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain and run under cold water to stop the cooking.  If you are working ahead, you can refrigerate both the vegetables and the butter at this point.

Melt butter mixture in pot large enough to give you ample room to toss vegetables gently.  When melted, add the vegetables and give a gentle, gentle toss to coat each piece.  Reheat over medium heat, watching to be sure the butter doesn't burn.  Test for seasoning and adjust if necessary.

Serves 8 to10.

Contributor: D. Bestis

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