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A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish. For even cooking, cut any extra-large broccoli and cauliflower florets into bite-size pieces.
By Nancy Macklin,
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.see more from this author