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Ingredients
- 1 head of broccoli
- 1 head of cauliflower
- 1 head of garlic
- 1/2 cup lemon juice
- 2 tablespoons dried rosemary
Method
- 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. Saute 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
- www.cleanfreshcuisine.com/?p=5388
