Okay, so this is a pretty basic recipe but it’s one of my family’s favorites for a vegetable side dish. It’s also really easy to make.
I first started combining cauliflower and carrots when my son was young. He loved carrots, but I wanted him to learn to like cauliflower, too. So I would make him eat at least two flowerets of cauliflower with his carrots. Then after a while I’d say, “Just have three.” Then four. One time a couple of years ago for his birthday I asked him what vegetable he wanted with his lasagna dinner. “Cauliflower,” he said. Not even with carrots. But I still like the combo.
Cauliflower and Carrots
Ingredients:
1 medium head of cauliflower
2 medium carrots
1 tsp marjoram
1 tsp summer savory
Salt
Butter (optional)
Directions:
Cut cauliflower into small flowerets; cut large ones in half or thirds to make bite sized pieces. Peel and slice carrots. Place carrots first into a 2 quart saucepan, then add cauliflower. Cover with water. Add marjoram, savory, and salt. Bring to a boil. Reduce heat to medium high and continue at a low boil for 15 minutes, stirring occasionally to get the herbs to cover the vegetables. Strain and serve. Top with butter if desired.
Personally, I love this side dish without the butter, and it is much healthier that way. But it does taste a little better with butter. But then again, what doesn’t?