1 head broccoflower,
2-3 tablespoons butter, melted
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons shredded parmesan cheese
Wash broccoflower and chop into bite-sized pieces. Cook or steam broccoflower about 7-9 minutes, until tender. Combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
Place cooked, drained broccoflower into bowl with the sauce mixture, and toss to coat. Sprinkle with parmesan cheese, gently toss, and serve.