CAULIFLOWER, BRUSSELS SPROUTS AND RED BEANS WITH LEMON AND MUSTARD
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you'd use - say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they're tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You'll get the best seared flavor in a wok. Serve with quinoa.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
- Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. 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.
- Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.
OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI
There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.
Provided by Alex Apgar
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
- Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
- Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
- Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
- Remove from the oven and allow to rest 2 to 3 minutes before serving.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 11.8 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 749.4 mg, Sugar 3.8 g
ROASTED CAULIFLOWER AND BRUSSELS SPROUTS WITH CAPER LEMON BUTTER
Steps:
- Position racks in the top and bottom thirds of the oven and heat to 400°F.
- Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
- Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
- Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
- Serve right away or keep at room temperature for up to 1 hour.
ROASTED BRUSSELS SPROUTS & CAULIFLOWER
My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. - Patricia Hudson, Riverview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.
Nutrition Facts : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CAULIFLOWER AND BRUSSELS SPROUTS SALAD W/MUSTARD-CAPER BUTTER
I know these are not everyone's favorite vegetables, but I love them. Using two colors of cauliflower really makes this salad pretty.
Provided by Chef Kate
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.).
- Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
- Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes.
- Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.
Nutrition Facts : Calories 135.7, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 197.8, Carbohydrate 12.2, Fiber 5.3, Sugar 4.5, Protein 4.6
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