Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter Recipe

Name: Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; sea salt; 6 tablespoons unsalted butter, softened; 2 teaspoons Dijon mustard; ¼ 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)

Servings: persons

2 garlic cloves
sea salt
6 tablespoons unsalted butter, softened
2 teaspoons Dijon mustard
¼ 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.
2
Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram.
3
Season to taste with pepper.
4
(The butter can be made a day ahead and refrigerated.
5
Bring to room temperature before serving.
6
).
7
Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters.
8
Cut the cauliflower into bite-sized pieces.
9
Bring a large pot of water to a boil and add salt.
10
Add the Brussels sprouts and cook for 3 minutes.
11
Then add the other vegetables and continue to cook until tender, about 5 minutes.
12
Drain, shake off any excess water, then toss with the mustard-caper butter.
13
Taste for salt, season with pepper and toss again.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 garlic cloves, sea salt, 6 tablespoons unsalted butter, softened, 2 teaspoons Dijon mustard, and more.

Yes, Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

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