Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard

1. 1

   Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces.

2. 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. 3

   Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet.

4. 4

   Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften.

5. 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. 6

   Add the beans, dill and lemon-mustard mixture and stir together for another minute or two.

7. 7

   Taste, adjust seasonings, and remove from the heat.

8. 8

   Serve with quinoa or another grain of your choice.

9. 9

   If desired, add a drizzle of lemon-flavored olive oil to each serving.

* Per serving · 4 servings · Values may vary.