A Meal for Winter Nights: Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
If you find your refrigerator full of veges left over from your brown bag or market shopping, you can cook them into this beautiful, lemony skillet dinner served with quinoa or your favorite grain.
1 medium cauliflower
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup water or vegetable stock
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 (or other beans of choice), drained and rinsed
2 tablespoons chopped fresh dill
Optional: Lemon-flavored olive oil for drizzling
1. Slice the cauliflower into 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.
2. Heat the olive oil over medium-high heat in a well-seasoned wok or large 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, for another 5 minutes, or until the veges are tender.
3. Add the beans, dill and lemon-mustard mixture and stir together for another minute or two and remove from heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.
Yield: 4 servings.
By Martha Rose Shulman, NY Times