Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter

READY IN: 30mins
Recipe by Chef Kate

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

Top Review by Susiecat too

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.

Ingredients Nutrition


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

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