Ingredients
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2 garlic cloves
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sea salt
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6 tablespoons unsalted butter, softened
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2 teaspoons Dijon mustard
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1/4 cup capers, drained and rinsed
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1 lemon, zest of, grated
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3 tablespoons fresh marjoram, chopped
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black pepper
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1 head white cauliflower, white (about 1/2 pound)
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1 head green cauliflower, Romanesco (green, about 1/2 pound)
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1 lb Brussels sprout
Instructions
- 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.