Cauliflowerandbrusselssproutssaladwmustardcaperbutter Recipes

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CAULIFLOWER AND BRUSSELS SPROUTS



Cauliflower and Brussels Sprouts image

This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy!

Provided by BeccaB3c

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
1 teaspoon lemon juice
1/2 lb Brussels sprout, about 2 to 3 cups
2 tomatoes, sliced (ripe)
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1 (10 ounce) can condensed cheddar cheese soup
2 tablespoons buttered breadcrumbs

Steps:

  • Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
  • Then, cover it, and continue cooking until just tender.
  • Drain the vegetables.
  • Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
  • Sprinkle with thyme, salt, and white pepper.
  • Spoon the condensed soup on top and sprinkle with crumbs.
  • Bake at 350 degrees until bubbly and heated through.
  • (app. 25 minutes?) Serves 6.

Nutrition Facts : Calories 121.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 620.2, Carbohydrate 16.8, Fiber 4.5, Sugar 4.6, Protein 5.9

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

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