Cauliflower & Brussels Salad

We all know how annoying I am, right? Yesterday I ran what I thought were simple errands, but each one was more frustrating than the next. From the Verizon guy who could not figure out what to do with $100 of phone credit to the dress that did not exist, and the line of 10 people preventing me from asking where I could find it, to an Aveda worker, I’m not going to get started, because I don’t have anything nice to say about the eerie workers ants of 5th Avenue. After I arrived home and froze like a popsicle, I eagerly opened the bag of groceries Alex bought for us, only to discover that they only had white cauliflower. I wanted purple, orange and green. I thought the recipe was bland and wouldn’t make it if it weren’t pretty. Oh my god, can I be any more annoying?

I was tempted to cook again with a peanut butter cookie, which changed my attitude toward Billy’s Bakery. They are awesome! Have I told you how amazing they are? These cookies are above and beyond. I know that everyone has eaten peanut butter cookies, they’re simple to make, and all have the fork-criss-crossed mark on top, but these stand out. They are so kind to leave me samples when I go in for coffee. I have determined that their secret combines chunky, crunchy peanut butter and peanut butter chips with a sprinkle of superfine sugar. If I can find an excuse other than filling our stomachs, I will try to make my Billys-style peanut butter cookies and share them with you far away from NYC’s West Side.

All this talk about cookies is a bit of a tease. Last night I boiled cruciferous veggies for dinner. (Oh boy!) A caper, lemon mustard, garlic, and marjoram butter sauce saved them. Although I’m a huge fan of roasting vegetables, I would toss Brussels or cauliflower with olive oil, pepper, and salt and bake them at high temperatures for 30-60 minutes. They were delicious. This is also true for broccoli. It’s a good idea to have on hand when you’re hungry and cranky or want to get your baked goods.

This brought back memories of my childhood when Brussels sprouts were the worst thing I hated. I would eat three Brussels sprouts after threats and tears to get dessert. Breyers’ two-tone ice cream brick, of course. Although I like those little cabbage-heads, I am not too old to fall for sweet bribery. I think this is a positive thing.

I’m so grateful for your votes for me in the Best food blog, Humor Award. Congratulations to the other winners too! This group is fantastic. My goal for this year is to be amongst them.

Two cloves of garlic
Sea salt
Six tablespoons of softened butter
Dijon Mustard 2 Tbsp
1/4 cup rinsed small capers
Zest of 1 lemon, grated
Three tablespoons of chopped marjoram
Black pepper
Brussels sprouts 1 pound
White cauliflower, one small head (1/2 pound).
Romanesco (green), one small charge (1/2 pound).

Use a half-teaspoon of salt for the mustard-caper-butter and pound the garlic in a mortar. Garlic, mustard, capers, and lemon zest are mixed into butter. Pepper can be added to taste. The butter can be prepared a day in advance and kept refrigerated. Bring butter to room temperature before serving.

Trim off the Brussels sprouts’ base, then cut them in half or quarters if they are significant. Cut the cauliflower into bite-sized pieces.

Bring a large pan of water to a boil and add salt. Add the Brussels sprouts, and cook them for 3 minutes. Add the remaining vegetables and cook for another 5 minutes. Shake off excess water and then add the mustard-caper Butter. Salt and pepper to taste, then toss.

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