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.
- 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)
Directions See How It's Made
- 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.