Tag: cauliflower

Brussels Sprouts with Cauliflower and Mustard-Caper Butter

This recipe is from the book Local Flavors by Deborah Madison.

Brussels Sprouts with Cauliflower and Mustard-Caper Butter
Recipe Type: entree
Author: adapted from Local Flavors by Deborah Madison
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4 to 6
  • 2 garlic cloves
  • Sea salt
  • 6 tblsp unsalted butter, at room temperature (may substitute olive oil)
  • 2 tsp Dijon-style mustard
  • 1/4 cup drained small capers, rinsed
  • Grated zest of 1 lemon
  • 3 tblsp chopped marjoram
  • Freshly ground pepper
  • 1 lb Brussels sprouts
  • 1 small head white cauliflower
  • 1 small head broccoli Romanesco
  1. To make the butter: Pound the garlic with ½ tsp. salt in a mortar until smooth, and then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. (I use olive oil instead of butter.)
  2. To prepare the vegetables: Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli 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. Drain, shake off any excess water, then toss with the Mustard-caper Butter.
  4. Taste for salt, season with pepper, and toss again.