Never drown another vegetable in cheese sauce again. Properly prepared, broccoli and cauliflower taste delicious and provide a healthy side dish for any meal. Many make the mistake of cooking their vegetables to death. Not only does this decrease the flavor, it also cooks out vital nutrients in the broccoli and cauliflower. Both of these vegetables contain large amounts of vitamin C. One-half cup of cooked broccoli florets has as much vitamin C as the same amount of orange juice.
Sever the stems of fresh broccoli 4 to 5 inches below the head with a sharp knife, and cut cauliflower heads off at the ground level, just below the leaves.
Fill a 2 qt. bowl halfway with water and add 1/2 c. salt. Wash the broccoli and cauliflower in the salted water to rid the vegetables of any insects or dirt.
Cut the florets off the main stem of the broccoli, and use your hands to break the florets apart from the head.
Place the broccoli and cauliflower into a colander, and rinse off remaining salt water.
Add 2 inches of water into the bottom of a cooking pot, and insert the vegetable steamer.
Bring the water to a boil over medium-high heat.
Put the broccoli and cauliflower florets into the vegetable steamer, and cover the pot.
Steam the vegetables for six to 10 minutes or until tender but still bright in color and slightly crisp.
Remove the broccoli and cauliflower from the steamer and serve with salt and pepper if desired.