Your kids are going to love this broccoli and cauliflower...

I made some of the yummiest broccoli and cauliflower last night and had to share the simple recipes I found from Southern Living. I’ll be honest; I DO NOT like broccoli or cauliflower, and I REALLY liked this! Erich said, "This is the best broccoli and cauliflower I’ve ever eaten.” Ava and Caroline ate it so fast, they requested seconds. OK… so here they are:

Broccoli with Garlic Butter and Cashews
Prep: 4 minutes Cook: 15 minutes

1 ½ lbs. fresh broccoli
1/3 cup butter or margarine
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar

1/4 teaspoon pepper
2 cloves garlic, minced
1/3 cup salted roasted cashews *(I didn’t have cashews on hand, and the recipe was still delicious)

*Remove and discard broccoli leaves and tough ends of stalks; cut broccoli into spears. Cook in a small amount of boiling water 8 minutes or until crisp-tender. Drain well. Arrange broccoli on a serving platter. Set aside, and keep warm.

*Melt butter in a small skillet over medium heat; add brown sugar and next 4 ingredients. Bring to a boil; remove from heat. Stir in cashews. Pour sauce over broccoli, and serve immediately.

Yield: 6 servings, Calories 168, Fat 13.8g, Cholesterol 28mg, Sodium 688 mg

Cauliflower with Herb Butter

Prep: 10 minutes Cook: 10 minutes

1 large cauliflower
Juice from 1 lemon
1/3 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or ¼ teaspoon dried basil
1/4 teaspoon salt
1 clove garlic, crushed

*Remove large outer leaves of cauliflower. Break cauliflower into flowerets. Cover and cook in a small amount of boiling water 8 to 10 minutes or until tender; drain. Arrange flowerets in a serving dish and sprinkle with lemon juice.

*Combine butter and next 4 ingredients; pour herb butter over flowerets. Enjoy! :)

Yield: 6 servings, Calories 115, Fat 10.4 g, Cholesterol 28mg, Sodium 229mg