Dijon mustard and honey dress up this simple veggie dish.
Author:
Good Measure™
Ingredients
4 cups fresh cauliflower florets
2 cups ready-to-eat baby-cut carrots
1/4 cup water
4 medium green onions, cut into 1/4-inch pieces
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon dried or 1/2 teaspoon fresh thyme leaves
Directions
In 12-inch nonstick skillet, heat cauliflower, carrots and water to boiling over medium-high heat. Reduce heat to medium; cover and cook 12 to 14 minutes or until vegetables are tender. Do not drain.
Recipe Note
Choline, a vitamin-like substance found in cauliflower, is needed for acetylcholine, a neurotransmitter which helps send nerve impulses from cell to cell.
