1head broccoflower, washed and seperated into flowerets
2 -3tablespoons butter, melted
1teaspoon Dijon mustard
1 1⁄2teaspoons lemon juice
2tablespoons shredded parmesan cheese
- Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain.
- While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
- Place cooked drained flowerets into bowl with the sauce and tooss to coat.
- Sprinkle with parmesan cheese and gently toss.