Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard Recipe

Name: Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cauliflower; 2 teaspoons Dijon mustard; 2 tablespoons fresh lemon juice; 1/4 cup water, stock or drained cooking liquid from the accompanying grain (optional); 2 tablespoons extra virgin olive oil; 3/4 pound brussels sprouts, trimmed and quartered; Salt and freshly ground pepper to taste; 1 can red beans, drained and rinsed; 2 1/2 tablespoons chopped fresh dill; Suggested grain for serving: quinoa (1/2 to 3/4 cup per person); Optional: Lemon-flavored olive oil for drizzling

Servings: persons

1 medium cauliflower
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup water, stock or drained cooking liquid from the accompanying grain (optional)
2 tablespoons extra virgin olive oil
3/4 pound brussels sprouts, trimmed and quartered
Salt and freshly ground pepper to taste
1 can red beans, drained and rinsed
2 1/2 tablespoons chopped fresh dill
Suggested grain for serving: quinoa (1/2 to 3/4 cup per person)
Optional: Lemon-flavored olive oil for drizzling

1
Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces.
2
Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
3
Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet.
4
Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften.
5
Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.
6
Add the beans, dill and lemon-mustard mixture and stir together for another minute or two.
7
Taste, adjust seasonings, and remove from the heat.
8
Serve with quinoa or another grain of your choice.
9
If desired, add a drizzle of lemon-flavored olive oil to each serving.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium cauliflower, 2 teaspoons Dijon mustard, 2 tablespoons fresh lemon juice, 1/4 cup water, stock or drained cooking liquid from the accompanying grain (optional), and more.

Yes, Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard

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