Wash the broccoli and cauliflower and cut into bite sized pieces.
Clean and peel garlic; mince finely. Place the garlic and butter in a medium sized skillet. Saute over medium high heat until garlic is browned, about 4 to 5 minutes. Set aside.
Fill a large stock pot about 3/4 full of water; bring to a boil over medium high heat. Add broccoli and cauliflower and let cook for 5 to 7 minutes until crisp/tender. Don’t over cook. Drain and place in large bowl.
Toss vegetables with lemon juice, garlic butter mixture and rosemary. Serve warm or cold.
Serves 6 to 8