Cauliflower And Brussels Sprouts Salad Wmustard Caper Butter Recipes

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CAULIFLOWER AND BRUSSELS SPROUTS SALAD W/MUSTARD-CAPER BUTTER



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

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

Provided by Chef Kate

Categories     Cauliflower

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



Roasted Cauliflower and Brussels Sprouts with Caper Lemon Butter image

Categories     Roast     Lemon     Cauliflower     Kosher     Butter

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.

ROASTED BRUSSELS SPROUTS & CAULIFLOWER



Roasted Brussels Sprouts & Cauliflower image

My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. - Patricia Hudson, Riverview, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 bacon strips, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 cups Brussels sprouts, halved
4 cups fresh cauliflowerets
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Nutrition Facts : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

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