Monday, September 17, 2012

Cauliflower and Brussels Sprouts Salad

So, this is a recipe I have had floating around in my e-mail for a long time now.  That’s my system, by the way, for recipes I find online.  I e-mail them to myself and have a “Recipes” folder where I keep them all.  When I began, I wasn’t including the source, but now I do, so I can easily say that this is from Smitten Kitchen!  Whom I love!   Everything she’s posted that I have made has been fantastic!  Exclamation points!

I was wary, I’ll admit, because I have a love-hate relationship with capers and a mostly hate-hate relationship with mustard of any sort.  However, I really couldn’t taste the mustard in a negative way, I was scared it would be too mustardy, but it was just a very subtle hint.  The capers, however, were not subtle.  Next time I make it, I think I will downsize to 1/8 of a cup of capers.  If you love capers, stick to the original.

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter
 (adapted only barely from Smitten Kitchen)

) 4 garlic cloves
) pinch of kosher salt
) 5 tablespoons room temperature butter
) 2 teaspoons Dijon mustard
) 1/4 cup drained, rinsed capers (though I suggest just 1/8)
) grated zest of 1 lemon
) 3 teaspoons dried oregano
) freshly ground black pepper
) 1 lb Brussels sprouts, rinsed and halved
) 1 lb cauliflower separated into bite sized pieces (I used pretty green cauliflower!)

Mix the garlic cloves and salt and mash them into a fine paste in a large bowl (or use a mortar and pestle, which I don’t have).  Plop in the butter, the mustard, the capers, the oregano, pepper to your liking and the lemon zest.  Now mix it altogether into a buttery, capery blob!

Pre-cooked, pretty green cauliflower
Bring a big pot of salted water to boil and add Brussels sprouts alone for 3 minutes.  Then dump in the cauliflower so the two cook together for 5 more minutes.  Taste a piece to make sure they are cooked through and then drain and return to pot.  

Add the butter concoction to the top of your steaming veggies and stir until thoroughly mixed.  Serve and enjoy!  I added a pinch of salt to ours, season yours to taste.

Other than the alterations I mentioned above, I LOVED this recipe and would make it again soon. 

 Bon appétit chickens!

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