Home Cooks > Recipes > Creamy Cauliflower and Broccoli
Yield: Makes 4 to 6 servings
1 small head cauliflower, cut into 1-inch florets
1/2 pound broccoli crowns, cut into 1-inch florets
2 tablespoons butter or
trans fat-free butter-like spread
1-1/2 tablespoons all-purpose flour
1-1/4 cups Pearl Original Organic Soymilk
1 teaspoon dry mustard
1 teaspoon onion salt
1 tablespoon minced fresh Italian parsley
- Cook cauliflower and broccoli until tender-crisp; keep warm in serving bowl.
- Meanwhile, melt butter in medium-size saucepan over medium heat. Blend in flour; cook, stirring, 1 minute.
- Gradually stir in soymilk, dry mustard and onion salt until smooth. Bring to boil; reduce heat and simmer 4 minutes, stirring frequently.
- Pour sauce over vegetables; add parsley and toss to evenly coat vegetables with sauce.