Browned-Butter Seared Brussels Sprouts with Cauliflower Cream

Serves: 6
Prep: 20 minutes | Cook: 15 minutes | Total Time: 45 minutes

Ingredients

1. 1½ cups cauliflower florets (from half a medium head)
2. 1 cup heavy cream
3. 5 sprigs fresh thyme
4. 5 oz (10 TB) unsalted butter
5. Kosher salt
6. Freshly ground black pepper
7. 1 lg lemon
8. 1½ to 2 lbs Brussels sprouts, preferably small, trimmed, and quartered
9. ¼ cup dry white wine, preferably Sauvignon Blanc
10. 1 TB capers
11. Grana Padano or Parmigiano-Reggiano, for serving

Instructions

Step 1: Combine the cauliflower, cream, thyme, 4 TB of the butter, ½ tsp salt, and a pinch of pepper in a medium saucepan over medium heat. Cook until tender, about 8-10 minutes. Remove the thyme, transfer to a blender, and puree until smooth. Season to taste with salt and pepper, and keep warm.

Step 2: 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.

Step 3: Bring a large pot of salted water to a boil. Boil the Brussels sprouts until bright green and slightly tender, about 4–6 minutes. Drain and set aside.

Step 4: Heat the remaining 6 TB of butter in a 12” skillet over high heat until it starts to brown, about 3 mins. Add the Brussels sprouts and cook, stirring occasionally, until they begin to brown, about 4 mins. Add the lemon segments, wine, and capers, and cook until the sprouts are completely tender, about 3 mins. Season to taste with salt and pepper.

Serve 5: To serve, spoon the cauliflower cream down the center of a platter or plates and top with the sprouts. Grate some cheese over the sprouts and serve.