Cauliflower and Brussels Sprouts Salad W-Mustard-Caper Butter

May 09, 2023May 9, 20230 0
Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter
in Salad

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )

Nutrision Information

Servings Per Recipe
4
Calories
120
Sugar
3g
Fat
12g
Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter is a tasty and healthy way to enjoy roasted vegetables. This salad is perfect for a quick lunch or as a side dish with grilled chicken or fish. The vegetables are roasted to perfection, which brings out their natural flavors and gives them a crispy texture. The mustard-caper butter adds a tangy and zesty flavor to the vegetables, making them even more delicious. This salad is easy to make and can be customized to your taste preferences. Enjoy this healthy and flavorful salad any time of the year!

Instructions

1.Preheat oven to 450°F.
2.In a medium bowl, mash garlic cloves and 1/4 teaspoon sea salt with a fork. Add butter, Dijon mustard, capers, lemon zest and 2 tablespoons chopped marjoram. Beat with an electric mixer until light and fluffy. Season with salt and black pepper.
3.Using a sharp knife, cut off the base of each Brussels sprout and remove any discolored leaves. Cut in half lengthwise. Cut cauliflower into small florets.
4.Toss Brussels sprouts with 2 tablespoons of the mustard-caper butter, salt and black pepper. Spread out on a baking sheet. Roast in preheated oven for 10-15 minutes or until browned and tender. Remove from oven and let cool slightly.
5.Using the same bowl, toss cauliflower with remaining 2 tablespoons butter, salt and black pepper. Spread out on another baking sheet. Roast in preheated oven for 8-10 minutes or until browned and tender. Remove from oven and let cool slightly.
6.In a large bowl, combine Brussels sprouts, cauliflower and remaining 1 tablespoon chopped marjoram. Season with salt and black pepper. Serve warm or at room temperature.

PROS

This salad is a quick and easy recipe that makes a great side dish or light lunch.

The mustard-caper butter adds a delicious tangy flavor to the roasted vegetables.

This salad is low in calories and high in fiber.

CONS

Some people may not enjoy the taste of Brussels sprouts or cauliflower.

This salad is not a complete meal and should be paired with a protein source for a balanced diet.

HEALTH & BENEFITS

Cauliflower and Brussels sprouts are both cruciferous vegetables that are packed with nutrients and health benefits.
They are high in fiber, vitamins C and K, and antioxidants, which can help reduce the risk of chronic diseases like cancer and heart disease.
The mustard-caper butter adds a healthy fat source and can help improve digestion and reduce inflammation.

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