BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE

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Ingredients:

2-3 tablespoons EVOO
1 onion, minced
2 cloves garlic, paste
2-3 tablespoons Dijon mustard
1 pound brussel sprouts, shaved or quartered*
½ each head of cauliflower, blanched, cut into smaller flowerets
2 tablespoons capers, drained
As needed sea salt, coriander and pepper

Method:

Add oil to a medium saute pan and heat; add onion and garlic; cook until aromatic; add mustard and sprouts and cook until tender; toss in cauliflower and capers, tossing to combine; adjust seasonings and add butter to finish.
*As seen in class, use a mandolin to shave sprouts as for slaw.

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