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    You are in: Home / Recipes / Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter Recipe
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    Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

    Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter. Photo by Engrossed

    1/1 Photo of Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Chef Kate's Note:

    I know these are not everyone's favorite vegetables, but I love them. Using two colors of cauliflower really makes this salad pretty.

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    Units: US | Metric


    1. 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. 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. 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. 4
      Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

    Ratings & Reviews:

    • on November 23, 2007


      I liked this a lot, but of course I had a few small changes. I used cauliflower, broccoli and brussels sprouts. I used a mixture of dried herbs (marjoram, dill and thyme) that equaled about 2 tsp total herbs. I guess I'm a pushover for the butter-garlic-caper combination, so this recipe had me at first glance. Thanks, Chef Kate.

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    • on May 14, 2007

      I'm not giving this a starred rating as it may be a matter of taste. This was a beautiful salad, kinda retro green and white. I used frozen small brussel sprouts and left them whole. Tossing the hot veggies with the butter was a like aromatherapy. I've never used fresh marjoram in such large amounts so didn't know I wouldn't like it. Both my husband and I thought it tasted like soap so we had to throw it all out. I felt so bad. I think I'd make this again but with extra whole dijon, lemon juice and chives instead of marjoram. Olives would probably be good in it too.

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    • on April 17, 2007


      My rating is only for the Mustard Caper butter: I found this recipe from our local paper and I used it on steak. I used lots of freshly ground pepper and we loved it

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    Nutritional Facts for Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

    Serving Size: 1 (221 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 135.6
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 5.5 g
    Cholesterol 22.9 mg
    Sodium 197.7 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 5.2 g
    Sugars 4.5 g
    Protein 4.5 g

    The following items or measurements are not included:

    lemons, zest of

    fresh marjoram

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