Broccoli and Cauliflower with Lemon-Mustard-Chive Dressing
This is another one that’s endlessly expandable. As with the sweet potatoes, make however much you want. I like equal amounts of each veggie, but if you like one more than the other you should weight your dish in the direction of your favorite.
It also works well at any temperature, which is another plus for the holidays.
- 1 head cauliflower, separated into large-bite-sized florets
- 1 bunch broccoli, separated into large-bite-sized florets
- 2 tablespoons olive oil
- 1/2 tablespoon dijon mustard
- zest from half a lemon
- 1 tablespoon minced chives
- salt and pepper to taste
- Steam your florets by placing them, covered, in a steaming basket over boiling water, or directly in a small amount of boiling water if you don’t have a steaming basket. Pull them off the heat as soon as they are tender all the way through. Unless you are going to serve them immediately don’t try to keep them hot—on the contrary, spread them out and let all the steam escape (or even shock them in cold water, though then you’ll need to dry them off).
- In the meantime, thoroughly mix all the other ingredients together in a bowl or a container with a lid that you can shake to combine. Taste for balance and add more oil or mustard as needed. If you want the dressing to be more tart but you feel that the mustard flavor is string enough, add some juice form the lemon that you took the zest from.
- Put the veggies in a serving bowl, pour the dressing over them, and stir to combine.
