Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

Time: 30 mins

Ingredients

• 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)

Directions

• 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.