Don’t be put off by all the butter in this recipe. The lemon adds a fresh taste and the Dijon gives it a creamy consistency to give new life to your ketogenic buttered vegetables.
1/3 cup butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/3 cup plus 1 tablespoon chopped fresh chives
1 1/2-pound whole cauliflower, trimmed, cut into florets
1 1/2 pounds broccoli, stems trimmed, cut into florets
Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl.
Per Serving · 166 calories · 11 g fat · 14 g total carbs · 8 g net carbs · 6 g protein