- Cook cauliflower in boiling salted water for 2-3 minutes. It needs to be crunchy. Put in ice water. Drain and dry as much as possible.
- Do the same for the broccoli.
- Heat half-and-half in a saucepan over low heat (do not boil). Add blue cheese and cook, stirring constantly with a wire whisk until cheese melts. Don't melt all the cheese - leave some chunks. Remove from heat. Wisk in mayo.
- Pour blue cheese mixture over the veggies, tossing gently.
- Put in good bowl and sprinkle top with green onions and pecans.
- 4 cups cauliflower flowerets
- 4 cups broccoli flowerets
- ½ cup half-and-half (don't use fat free)
- 4 ounces blue cheese crumbled
- ½ cup mayonnaise
- ½ cup chopped green onions
- ¼ hopped pecans, toasted