Brussel Spouts w/ Cauliflower & Mustard-Caper Butter

From Local Flavors, by Deborah Madison

The Mustard-Caper Butter

2 cloves garlic
3/4 cup drained sm capers
sea salt and fresh ground pepper
grated zest of 1 lemon
6 T butter at room temp
3 T chopped marjoram
2 t Dijon-style mustard

Pound garlic with 1/2 teaspoon salt in a mortar until smooth then stir into the butter with mustard, capers, lemon zest and marjoram. Season with pepper. Butter can be made a day ahead and refrigerated. Bring to room temp before serving.

The Vegetables

1 lb Brussel Sprouts trimmed up
1 sm. head romanesco
1 sm. head white cauliflower
sea salt and fresh ground pepper

Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and romanesco into bite-sized pieces. Bring a large pot of water to a boil. Add veggies and cook until tender, about 5 min. Drain, shake off any excess water, then toss with Mustard-Caper Butter. Add salt and pepper to taste and serve.