1 head of Cauliflower, quartered and then separated into florets a handful of fresh arugula or steamed kale or chard 1 garlic clove, minced 1 stick of butter, room temperature (1/2 cup olive oil can be substituted) 1 Tablespoon Dijon mustard 2 tablespoons chopped parsley salt and pepper Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.