Broccoli and cauliflower make fine bedfellows when covered with this exceptional sauce, which can also be used to spice up other vegetables ordinarily labeled bland or boring. Quantities do not need to be exact…start with what’s written here and then increase, decrease, or leave out according to your preferences.

This is a great way to use up that jar of left-over mint jelly.


1 lb broccoli florets

1 lb cauliflower florets

1 onion or shallot, chopped

1 cup cider

1 small tart apple, chopped

2 Tbsp olive oil

2 Tbsp flour

2 carrots, chopped

2 cloves garlic

1 tsp dill

½ tsp thyme

2 tsp mint jelly

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce


caulibrocSteam broccoli and cauliflower until just done and shock in ice bath to stop cooking.

Saute onions, carrots, onion/shallot, garlic, apple, and spices in oil until softened. Add flour and stir until mixed in; add cider and simmer for another 3-5 minutes. Cool for 5-10 minutes.

Place in food processor, adding sauces and jelly; puree until well-blended. You probably won’t want to add salt or pepper but check for seasoning and pour over broccoli and cauliflower.


To up the protein content and make this a main rather than a side, add beans: cannellini, adzuki, red, pinto are all good choices.

Serves 4-6.

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