Broccoli Cauliflower Medley

When my son Matthew was a toddler he would only eat green vegetables. If I’d let him he would’ve eaten broccoli and green beans every day. He eventually branched out to cucumbers and zucchini. But he refused to eat different color vegetables. I know there are a lot of moms who wish their kids would eat just one vegetable. I just wanted him to have more of a variety. Since Matt was so strong willed I didn’t want to push the color vegetable issue. I knew he would quit eating vegetables all together and that would be another battle I didn’t want to have.

I finally got the idea to introduce cauliflower to him as white broccoli.  At first he thought it was a trap but I showed him how broccoli and cauliflower were the same vegetable–white broccoli just had on a different outfit. He fell for it and gladly ate all the white broccoli he could get. As he and his brother got older I got less creative so when I wanted to introduce a new vegetable I just put cheese or something sweet on it. Problem solved.

Broccoli Cauliflower Medley
Makes 6 servings

This is my kids’ favorite way to eat broccoli and cauliflower. Even though these vegetables are at their peak during the Fall and early Winter, they are readily available year round which makes this an easy go to vegetable side dish. Substitue vegetable stock for the chicken broth for a completely vegetarian dish.

1 pound broccoli, stalk removed and cut into florets
1 head cauliflower, core removed and separated into florets
1/2 (16-ounce) bag baby cut carrots
1/3 cup fresh orange juice (1 orange)
1/3 cup chicken broth
1 teaspoon kosher salt
1/2 teaspoon coarse ground pepper
2 tablespoons unsalted butter
1-2 tablespoons orange marmalade

Place broccoli, cauliflower and carrots in a large skillet over medium heat.  Pour the orange juice and chicken broth into the skillet. Stir in the salt and pepper. Cover and steam the vegetables until bright and tender, 10 to 12 minutes.

While the medley is steaming, melt the butter and orange marmalade in a small saucepan over medium-low heat. Drain the liquid from the cooked vegetables  and return to the skillet. Toss the vegetables with the orange glaze.


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