Mix together two tablespoon butter, 1/8 teaspoon salt, thyme, basil, chili and Parmesan. Set aside.
Heat the remaining butter in a saute pan. Spread the green beans in a single layer. Cook over medium heat without disturbing for a minute. Sprinkle lightly with salt. Stir them around lightly and cook for another minute. Scoop out the green beans and move to a bowl.
In the remaining butter, cook the cauliflower florets with a little salt for a couple of minutes. Scoop out and move to the bowl with the green beans.
In the remaining butter, saute the garlic.
Add the green beans and cauliflower to the pan and toss around until reheated. Transfer to a serving bowl.
Add the herbed butter and toss until all the butter is melted and every piece of vegetable is glistening with oil.