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Florets with Parmesan Sauce

For a simple but winning side dish, try this broccoli and cauliflower drizzled with a smooth sauce. I sprinkle extra Parmesan on top just before serving.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 4 cups fresh broccoli florets
  • 4 cups fresh cauliflowerets
  • 1 cup chicken broth
  • 1/2 cup half-and-half cream
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon white pepper
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided


  • Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, combine the broth, cream and mustard. In a small saucepan, melt butter. Stir in the flour, onion powder and pepper until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1/2 cup Parmesan cheese.
  • Place vegetables in a serving bowl; drizzle with sauce and sprinkle with remaining Parmesan.

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