Florets With Parmesan Sauce

• 4 cups fresh broccoli florets
• 4 cups fresh cauliflowerets
• 1 cup chicken broth
• 1/2 cup half-and-half cream
• 1/2 teaspoon Dijon mustard
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon onion powder
• 1/8 teaspoon white pepper
• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

1. Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender.
2. Meanwhile, in a small bowl, combine the broth, cream and mustard. In a small saucepan, melt butter. Stir in the flour, onion powder and pepper until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1/2 cup Parmesan cheese.
3. Place vegetables in a serving bowl; drizzle with sauce and sprinkle with remaining Parmesan.

fresh broccoli florets, fresh cauliflowerets, chicken broth, cream, mustard, butter, allpurpose, onion powder, white pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/florets-with-parmesan-sauce/ (may not work)