Broccoli and cauliflower are a vegetable combination that is good for vitamins and minerals that not many other foods offer. These two vegetables may be able to help reduce the risk of hereditary cancers according to a new study in seniors. With large amounts of sulforaphane or SFN, these two have a compound that may inhibit growth of cancers in rats that are commonly found in carcinogens.
Fill a large pot with water and place it on the stove on medium heat. Place the 2 cups of broccoli and 2 cups of cauliflower inside and allow the water to come to a rolling boil. This should take between five and 10 minutes, depending on how crisp or soft you like your vegetables to be.
Add a pinch of salt to the water while boiling, and add 2 tsps. of butter as well. Mix this into the boiling water and then turn off the burner.
Drain off most of the water from the pot and leave enough to cover the bottom of the pot only. Allow the pot to sit on the hot burner while preparing the rest of the dish.
Add the six slices of American cheese into the pot and stir this with 1 tsp. of butter into the cauliflower and broccoli. This will make a mild cheese sauce that gives a hint of flavor without all the calories and fat of an actual all over cheese sauce.
Allow the pot to cool for about 5 minutes and the cheese sauce will set up in thickness. Serve as a side dish or as a main dish for vegetarians.
Broccoli and cauliflower can be found at most stores in the frozen section in a bag that is normally considered a California blend. This incorporates only broccoli and cauliflower, and has many of the stems as well. Stems hold more nutrients than the actual broccoli and cauliflower heads do, and can be eaten as well. For less fat and salt, substitutes such as sea salt and oleo can be used in place of salt and butter.