Cauliflower and Brussels Sprouts Salad W Mustard Caper Butter
Elevate your salad game with this vibrant Cauliflower and Brussels Sprouts Salad with Mustard Caper Butter. Roasted to golden perfection, the caramelized cauliflower florets and Brussels sprouts become a crispy, nutty base for the star of the dish: a luxurious mustard caper butter. This flavorful sauce, made with Dijon mustard, zesty lemon juice, savory capers, and a hint of garlic, adds a tangy richness that perfectly complements the roasted vegetables. Finished with fresh parsley and optional toasted almonds for garnish, this dish delivers incredible texture and gourmet flavor in every bite. Easy to prepare in under 45 minutes, this warm salad is an ideal side dish or light main course, perfect for entertaining or adding a touch of elegance to your weeknight meals. Whether you're looking for a healthy roasted vegetable recipe or a unique salad idea, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 teaspoons Dijon mustard
- 2 tablespoons Capers (drained)
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 tablespoons Toasted almonds (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Cut the cauliflower into small florets and slice the Brussels sprouts in half or quarters, depending on their size.
Place the cauliflower and Brussels sprouts on a large baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, flipping them halfway through, until golden brown and caramelized on the edges.
While the vegetables are roasting, prepare the mustard caper butter. In a small saucepan or skillet, melt the unsalted butter over medium heat.
Once the butter has melted, add the minced garlic and cook for about 1 minute until fragrant.
Stir in the Dijon mustard, capers, and lemon juice. Cook for an additional 1-2 minutes while stirring to combine. Remove from heat.
Once the roasted vegetables are done, transfer them to a large serving bowl.
Pour the mustard caper butter over the vegetables and toss to coat evenly.
Garnish with chopped fresh parsley and optional toasted almonds for extra crunch and flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 24.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2053 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
