Cauliflower and Brussel Sprouts are the only things left at the market that aren’t a root vegetable or a squash like thing. Oh OK well maybe you might be lucky and see some Broccoli but for the most part these two stalwarts are still around and make a delicious paring. Easy to prepare I have been making them a lot lately and have two favorite recipes for making these two Autumn favorites sing with flavor. Even for those people who don’t really like Brussel Sprouts I think these two versions might actually change your mind about how delicious they can be. I’ve chosen to mix them together, but by all means if you want to make either of these recipes with just Cauliflower or just Brussel Sprouts they work just as well.
While they are cooking in a medium size bowl add: 1 heaping tablespoon of Grain Mustard, 2 tablespoons of local Honey, 1/4 cup Red Wine Vinegar and whisk until emulsified.
Stir in: 1, 2 ounce tin of Anchovies finely chopped, 3 tablespoons of Capers rinsed and roughly chopped, 2 large Garlic cloves finely chopped, 2 Shallots finely chopped, and 2 Tablespoons of roughly torn fresh Mint – taste and season with salt and freshly grated black pepper to taste.
Add: 3 Tablespoons roughly chopped mint, 2 Tablespoons of very thinly sliced Cilantro stems, 1/2 cup Cilantro leaves and mix.
When the vegetables are cooked, place in a large bowl and toss in the dressing.
Taste and season with salt and freshly grated black pepper, adding more hot peppers if you want. Toss in 1 cup of puffed rice and serve. You may want to add more lime juice for an extra zing, I made this several times and more often than not I used the juice of 2 Limes as I really liked how the fresh citrus flavor livens everything up.