Broccoli and Cauliflower

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cloves garlic minced
  • 1/4 cup chicken stock
  • 1 tablespoon butter

Method

Place 2 cups (500 mL) each broccoli and cauliflower florets in 6-cup (1.5 L) casserole.

Sprinkle with 2 cloves garlic, minced, and 1/4 cup (50 mL) chicken stock; dot with 1 tbsp (15 mL) butter. Cover and bake in 450°F (230°C) oven until tender-crisp, 8 to 10 minutes.

Nutritional facts Per serving: about

  • Sodium 92 mg
  • Protein 2 g
  • Calories 48.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broccoli and Cauliflower

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