Best Cauliflower And Brussels Sprouts Salad Wmustard Caper Butter Recipes

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

Provided by Chef Kate

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

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)

Steps:

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.).
Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
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. Taste for salt, season with pepper and toss again.

Nutrition Facts : Calories 135.7, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 197.8, Carbohydrate 12.2, Fiber 5.3, Sugar 4.5, Protein 4.6

Roasted Cauliflower and Brussels Sprouts with Caper Lemon Butter image

Yield SERVES 6 TO 8

Number Of Ingredients 10

1 medium head cauliflower (1 3/4 pounds), separated into 1-inch florets
2 tablespoons extra-virgin olive oil
Kosher salt
1 pound brussels sprouts, halved or quartered into 3/4-inch pieces
4 tablespoons unsalted butter
1/4 cup minced shallot
3 tablespoons capers, rinsed and chopped
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon honey
Juice and finely grated zest from 1 large lemon

Steps:

Position racks in the top and bottom thirds of the oven and heat to 400°F.
Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
Serve right away or keep at room temperature for up to 1 hour.