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Ingredients

Cauliflower and broccoli are two vegetables commonly found in Canadian refrigerators. Nutritionally speaking, cauliflower is high in fibre, vitamin C, and rich in potassium, phosphorus, and calcium. Broccoli is high in vitamin A, and a source of calcium, iron, and vitamin C. Both can be steamed, boiled, sautéed, or eaten raw. When cooking cauliflower and broccoli, add a bit of lemon juice to keep the colour and a bay leaf for added flavor. Experiment with other spices such as basil, caraway seed, curry powder, dill, oregano, tarragon, or thyme.

Instructions

To keep cauliflower and broccoli fresh, store them in a perforated plastic bag in the refrigerator and use within a few days for best flavor.

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