Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

wtorek, 18 lutego 2014

Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

Time: 30 mins


  • 2 garlic cloves
  • sea salt
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons Dijon mustard
  • 1/4 cup capers, drained and rinsed
  • 1 lemon, zest of, grated
  • 3 tablespoons fresh marjoram, chopped
  • black pepper
  • 1 lb Brussels sprout
  • 1 head white cauliflower, white (about 1/2 pound)
  • 1 head green cauliflower, Romanesco (green, about 1/2 pound)


  • 1 To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.).
  • 2 Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
  • 3 Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes.
  • 4 Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

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