Romanesco Cauliflower with Caper Butter

A weird vegetable, but this made for a nice meal with seared salmon and some rice salad (sort of similar to this recipe but with fresh tomatoes and basil).

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1 head romanesco cauliflower, cut into florets

for the butter:

1 tbsp butter, softened

1 tbsp capers

squeeze lemon juice

1 clove garlic, chopped

dash of Dijon mustard

a bit of chopped parsley

Mix together butter ingredients. Set aside.

Steam cauliflower until cooked al dente (mine took about six minutes in a bamboo steamer). Stir in butter. Adjust seasoning if needed and serve.

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