Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard

By Martha Rose Shulman

Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
4(124)
Comments
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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.

Featured in: Recipes for Health: A Grain, a Vegetable, a Skillet: Meals for Winter Nights

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Ingredients

Yield:4 servings
  • 1medium cauliflower
  • 2teaspoons Dijon mustard
  • 2tablespoons fresh lemon juice
  • ¼cup water, stock or drained cooking liquid from the accompanying grain (optional)
  • 2tablespoons extra virgin olive oil
  • ¾pound brussels sprouts, trimmed and quartered
  • Salt and freshly ground pepper to taste
  • 1can red beans, drained and rinsed
  • 2½tablespoons chopped fresh dill
  • Suggested grain for serving: quinoa (½ to ¾ cup per person)
  • Optional: Lemon-flavored olive oil for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

238 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 12 grams protein; 783 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
124 user ratings
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Comments

Donna Harrison

I cooked this because I didn't feel like going to the market and I had all the ingredients. I added a couple of sliced red spring onions and some garlic. Threw in some cherry tomatoes at the very last minute for color and used herbes de Provence instead of dill. We really enjoyed this served over quinoa. The lemon-mustard sauce would be compatible with almost any vegetable you would want to use. It's a great, EASY, weeknight meal.

Elysia

I made mostly as written, cooking the vegetables a longer, and subbing brown mustard for dijon. In the future, I'd be sure to use dijon and replace the water with a dry white wine or dry vermouth. Anyone have suggestions on how to repurpose the leftovers into a new dish? We're not big on simply reheating, and I'm having a hard time coming up with ideas that work with this particular combination of flavors.

Faye

Liked it A LOT! Only change: replace: 1 Tblsp dill w/ chopped parsley cuz inspired by wonderful Marno's chicken soup in New Basics cookbook. I used a chef pan instead of a wok, but next time I'll use my big cast iron skillet to easily sear more of the veg. Also might halve a garlic glove, cook in the oil for 30 seconds, remove before adding veg. I will try the white wine or vermouth next time, too, because it sounds more interesting than grain water. A keeper!

Kelley

Easy, fast and tasty. Thinking Castelvetrano olives would be a good addition.

Kayla A

Such a simple, easy, yummy dish! This is on a pretty regular rotation in our home. Sometimes we go with beans, sometimes we switch it up with ground meat. I love to make this when I have fresh whey liquid to use in place of water/stock. Lots of ways to tailor this to your tastes or what’s in your fridge.

Alex

Dang! Fooled again by the promising VIRTUE of an MRS recipe. It has few ingredients, so no surprise that it tastes thin, but how could it also taste so deeply nasty? Tried to salvage with some not-quite-spoiled smoked salmon from the fridge. That worked OK by working hard to leave everything else behind in the bowl. Off now to find icecream. . .

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