Ingredients:
1 head broccoflower, washed and seperated into flowerets
2 -3 tablespoons butter, melted
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons shredded parmesan cheese
Directions:
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.
Serve.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.