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cauliflower and brussels salad
- 2 garlic cloves
- Sea salt
- 6 tablespoons butter, softened
- 2 teaspoons Dijon mustard
- 1/4 cup drained small capers, rinsed
- Grated zest of 1 lemon
- 3 tablespoons chopped marjoram
- Black pepper
- 1 pound Brussels sprouts
- 1 small head (1/2 pound) white cauliflower
- 1 small head (1/2 pound) Romanesco (green) cauliflower
Directions:View on Smitten Kitchen
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