Cauliflower And Brussels Sprouts Salad W Mustard Caper Butter

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

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.

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.

garlic cloves, sea salt, unsalted butter, dijon mustard, capers, lemon, zest of, fresh marjoram, black pepper, brussels sprout, cauliflower