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Vegetables, Vegetarian

Cauliflower and Brussels sprouts salad with mustard-caper butter

Cauliflower and Brussels sprouts salad with mustard-caper butter
Bryan Chan / Los Angeles Times

The ups and downs of cauliflower's fortunes have, in the 500-odd years since it was introduced to Europe, been extreme -- even by mercurial food-fashion standards. Probably originating in the Far East and carried by Arab traders to the Mediterranean, ... Read more

Total time: 30 minutes | Serves 8
  • 2 garlic cloves
  • Sea salt
  • 6 tablespoons butter, softened
  • 2 teaspoons Dijon mustard
  • 1/4 cup drained small capers, rinsed
  • Grated zest of 1 lemon
  • 3 tablespoons chopped marjoram
  • Black pepper
  • 1 pound Brussels sprouts
  • 1 small head ( 1/2 pound) white cauliflower
  • 1 small head ( 1/2 pound) Romanesco (green) cauliflower

Step 1To 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.)

Step 2Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.

Step 3Bring 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. Taste for salt, season with pepper and toss again.

Note: From "Local Flavors" by Deborah Madison. Romanesco cauliflower is available select supermarkets and farmers markets. White cauliflower can be substituted.


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