Cauliflower and Brussels Sprouts Salad

Alex Del Rosario

INGREDIENTS

• 2 garlic cloves

• Pinch of Himalayan pink salt

• 6 tablespoons clarified butter, softened

• 1/4 cup drained small capers, rinsed

• Grated zest of 1 lemon

• 3 tablespoons chopped marjoram

• 1 pound Brussels sprouts

• 1 small head (1/2 pound) white cauliflower

• 1 small head (1/2 pound) Romanesco (green) cauliflower

PROCESS

1. Pound the garlic with a pinch of himalayan pink salt in a mortar until smooth.

   • Stir the garlic into the clarified butter with capers, lemon zest and marjoram.

   • Season to taste with pepper. (The clarified butter can be made a day ahead and refrigerated. Bring to room temperature before serving.)

2. Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters.

   • Cut the cauliflower into bite-sized pieces.

3. Bring a large pot of water to a boil and add a pinch of himalayan pink salt.

   • Add the Brussels sprouts and cook for 3 minutes.

4. Then add the other vegetables and continue to cook until tender, about 5 minutes.

   • Drain, shake off any excess water, then toss with the caper butter.

5. Toss again and season to taste.

*Note:

• The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified for children accordingly.

• You could blend the mix if your child can’t chew and swallow well.

Enjoy!