Cauliflower, Brussels, & Red Beans
Roasted cauliflower and Brussels sprouts tossed with red beans in a tangy mustard-lemon dressing. A protein-packed vegetarian side that’s hearty enough to serve as a light main course.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minCauliflower florets and halved Brussels sprouts get a hot skillet sear for 10 minutes, developing those crispy caramelized edges that make cruciferous vegetables irresistible.
While they cook, whisk together Dijon mustard, lemon juice, olive oil, and a splash of vegetable stock into a tangy emulsion.
Toss the warm vegetables with red beans and that bright dressing, letting everything mingle until the beans are warmed through and coated in mustardy goodness.
Kitchen Tips
- Cut Brussels sprouts and cauliflower into similar-sized pieces for even cooking
- Don’t crowd the pan; work in batches if needed for proper browning
- Use canned red kidney beans, drained and rinsed, for quick prep
- Add a pinch of red pepper flakes to the dressing for heat
Ingredients
1 medium cauliflower
2 tsp Dijon mustard
2 TBS lemon juice
1/4 cup chicken stock
2 TBS EVOO
3/4 Lbs Brussel sprouts
1 can red beans
2 TBS fresh dill, 1 TBS dry
1 cup quinoa
Directions
Sauté cauliflower and sprouts for 10 minutes. Combine mustard, half EVOO, lemon juice, and stock. Combine all together.
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