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.
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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!
Great Dish! Love the simple, clean flavors!Ive always love Brussels, and this is my new favorite!Kudos to Chef Valette!
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!
Thought this was a flavorful twist to Brussels Sprouts with the capers; easy to make and was a big hit!
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