Steamed Broccoli and Cauliflower
CACFP: ¼ cup = ½ fruit/vegetable


Ingredients 6 servings 20 servings
Broccoli, fresh or frozen 6 ounces 1 pound 1 ounce
Cauliflower, fresh or frozen 6 ounces 1 pound 3 ounces



  • 1. Cut vegetables into bite-sized pieces. Include broccoli stems and add a few broccoli leaves, if desired. The leaves are rich in iron.
  • 2. Divide broccoli and cauliflower pieces into 2 or 3 batches if cooking for a larger group.
  • 3. Steam broccoli until bright green and fork tender. Steam cauliflower until tender. Undercook if you are not serving within 10 minutes of cooking.
  • 4. Keep warm in 200 degrees oven until ready to serve.

    Note: Prepare frozen broccoli and cauliflower according to directions on bag.