BeingJewish.org - Jewish Cooking Expert

Buttered Cauliflower and Broccoli Florets (dairy)
Serves 4-6

1 bag ( 12- ounce) broccoli florets
1 bag ( 12-ounces) cauliflower florets
3 tablespoons unsalted butter, melted
squeeze of lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Rinse florets in cold water. Pour about 2 cups boiling water over and bring to boil over high heat. Cover and cook for 6 minutes or until a sharp knife slips out easily when inserted into the stem. Drain well. Transfer to a serving bowl. Mix the melted butter with lemon juice, salt and pepper. Pour over florets and toss gently. Serve hot.

Approx. nutrients per serving: calories – 83 protein – 4g carbohydrates – 5g

Fat – 6g cholesterol – 15mg sodium – 142mg

This recipe from the article A SIMPLE SUMMER SUPPER

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.