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Browned-Butter Seared Brussels Sprouts with Cauliflower Cream

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 6

The luxurious flavor and texture of a creamy cauliflower purée contrasts the grassy nature of Brussels sprouts in this elegant dish. Enjoy it with seared fish or roast chicken. It also makes a satisfying first course served on its own.


  • 1-1/2 cups cauliflower florets (from half a medium head)
  • 1 cup heavy cream
  • 5 sprigs fresh thyme
  • 5 oz. (10 Tbs.) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 large lemon
  • 1-1/2 to 2 lb. Brussels sprouts, preferably small, trimmed and quartered
  • 1/4 cup dry white wine, preferably Sauvignon Blanc
  • 1 Tbs. capers
  • Parmigiano-Reggiano, for serving

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 310
      Fat (g): 35
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 105
      Sodium (mg): 460
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 5


  • Combine the cauliflower, cream, thyme, 4 Tbs. of the butter, 1/2 tsp. salt, and a pinch of pepper in a medium saucepan. Bring to a simmer over medium heat and cook until tender, about 8 minutes. Remove the thyme, transfer to a blender, and purée until smooth. Season to taste with salt and pepper and keep warm.
  • Using a sharp paring knife, cut off the ends of the lemon. Stand it on an end and cut away the rest of the peel, including all the white pith. Cut each lemon segment free from the membranes, then slice the segments crosswise in half.
  • Bring a large pot of salted water to a boil. Boil the Brussels sprouts until bright green and slightly tender, about 4 minutes. Drain and set aside.
  • Heat the remaining 6 Tbs. of butter in a 12-inch skillet over high heat until it starts to brown, about 3 minutes. Add the Brussels sprouts and cook, stirring occasionally, until they just begin to brown, about 4 minutes. Add the lemon segments, wine, and capers and cook until the sprouts are completely tender, about 3 minutes. Season to taste with salt and pepper.
  • To serve, spoon the cauliflower cream down the center of a platter or plates and top with the sprouts. Grate some Parmigiano over the sprouts and serve.


Rate or Review


  • Krispie | 11/24/2016

    I made this as my Thanksgiving veggie and it was fantastic. The cauliflower cream, the capers and the parmesan cheese shavings really make the dish. I would not make it for Thanksgiving again - it is such a great dish, I would rather serve it with a smaller, simpler meal where it isn't competing with the 15 other dishes on the Thanksgiving table. It's a winner that people will want the recipe for!

  • LovinFood | 12/20/2014

    Great Dish! Love the simple, clean flavors!Ive always love Brussels, and this is my new favorite!Kudos to Chef Valette!

  • cookykamp | 12/09/2014

    Absolutely delicious. I made this for Thanksgiving. To save time, as I was so busy, I made the Cauliflower cream sauce ahead, roasted the Brussels sprouts in the oven, made some brown butter and added the capers and a splash of wine. I then plated the dish as directed, and poured the brown butter on top and squeezed lemon on top. Outstanding! We plan to used the Cauliflower cream sauce on top of fettucine...it's that good!

  • Kellygirl01 | 11/30/2014

    Thought this was a flavorful twist to Brussels Sprouts with the capers; easy to make and was a big hit!

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