Cauliflower and brussels sprouts (or alien brains as they where called throughout my childhood) are pretty boring on their own but this mustard-caper butter is a really nice accompaniment to this dish. I steamed both the cauliflower and brussels sprouts separately in the microwave to save time and if you don’t have a mortar and pestle I’m sure a garlic press would do just fine.
Cauliflower and Brussels Sprouts with Mustard-Caper Butter
From Smitten Kitchen
2 garlic cloves
6 tablespoons butter, softened
2 teaspoons Dijon mustard
1/4 cup drained small capers, rinsed
Grated zest of 1 lemon
3 tablespoons chopped marjoram
1 pound Brussels sprouts
1 head white cauliflower
1. 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.)
2. Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
3. 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.