White Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts
This earthy autumnal dip (or side dish) make me so happy….and kind of amazingly, my kids liked it, too.
There are so many reasons to love Brussels sprouts. Unfortunately for many people, this is the vegetable that they feel is vegetabla non grata on the dining table. And you know, that’s a shame, but it’s also time we stopped trying to make everyone loved Brussels sprouts. Really why does everyone seem to care so much?
And that is why I made this dish for me, myself and I, and stopped thinking about “would Charlie like them better because they are shredded?” and “Huh, Jack’s not all that crazy about cumin.” The chances of them falling upon a plate of Brussels sprouts (and by them, I also mean my husband Gary) were dicey anyway, and so why not make myself a Brussels sprouts meal that I really wanted to eat, and let everyone else decide if they were going to dig in? This is what’s called NO Fork In The Road. Otherwise known as tough s@$t. Otherwise known as, “There are plenty of leftovers in the fridge, please do help yourself.”
I sound so tough but this wasn’t actually a planned dish. This was a bag of shredded Brussels sprouts that needed cooking up, and some leftover roasted cauliflower, and me wanting to eat both of these things again, together, and not cook anything new. I blended up the cauliflower with some white beans and a handful of seasonings, warmed up the Brussels sprouts in the microwave, and layered them on a plate. I sprinkled some grated Parm on top, just because it was out. It was great, but not necessary.
“Did your kids eat that?” Yes, and frankly I was just as shocked as you might be. At first they wouldn’t touch it. But we had some friends over, and I served it with slices of amazing, fresh crusty bread, and they all dug in, heaping the mixture onto the bread in a sort of makeshift untoasted crostini. Jack remained unconvinced that this was the greatest appetizer ever; Charlie seemed quite sold.
- 3 cups cauliflower florets
- 4 tablespoons olive oil, divided
- Kosher or coarse salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- ¼ cup hot water, or more as needed
- A couple of cups of Sautéed Brussels Sprouts
- Crusty bread for serving, toasted or not as you like
1. Preheat the oven to 400°F. On a rimmed baking sheet toss the cauliflower with 1 tablespoon of the olive oil, season with salt and pepper, and roast for 20 to 25 minutes until tender and lightly browned. Cool slightly.
2. Place the white beans, olive oil, tahini, lemon juice, garlic, and salt and pepper in a food processor, and pulse well to blend. Add the hot water and the cauliflower and pulse again. You can puree it, with the motor on, or leave it chunky, as you like. Add more water or olive oil of you want to make the spread thinner (especially if you want to use it as a dip).
3. Sauté up some shredded Brussels spouts. Scoop a generous portion of the white bean cauliflower dip on a serving plate, and with the back of the spoon spread it out. Heap on the Brussels sprouts. Heap them. Taste, adjust seasoning, pout out some crusty bread and just scoop up the layers of autumn deliciousness.
Hello & Welcome
Katie Workman is the author of DINNER SOLVED! and THE MOM 100 COOKBOOK. And while she’s not a total fan of the phrase “food is love,”…well, she basically thinks that it is.
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.
Published in 2012, The Mom 100 Cookbook was Katie’s first book. It was nominated for an IACP award and selected by Cooking Light as one of the best 100 books of the past 25 years. In her new book, Dinner Solved!, Katie continues her ingenious fork-in-the-road approach to cooking for families—here are 100 recipes with easy variations so that everyone at the table is happy, including the cook.
Katie also writes the “Cooking on Deadline” column for AP, which reaches hundreds of thousands of readers a week. She also writes for Every Day with Rachel Ray, The Wall Street Journal, thekitchn.com, and her own The Mom 100 Blog, which won the BlogHer Voices of the Year award in 2013. She is as of October 2015 a regular columnist for FoodNetwork.com and in early 2016, she’ll be writing monthly columns for Eating Well and Cooking Light magazines.
Katie is also a frequent guest on NPR’s All Things Considered. She’s done television and radio satellite tours, taught cooking classes and performed cooking demos, participated in and hosted various food panels at conferences, works with GE as a brand ambassador, and been has featured in various national and local media, including the Today show, VH1, Big Morning Buzz Live, The Talk, The New York Times, Food & Wine magazine, and Parents magazine. She works selectively with brands and companies such as World Market Cost Plus and the National Frozen and Refrigerated Association as a spokesperson, and in the development of content and recipes.
In 2008, Katie co-founded Cookstr.com, where she acted as editor-in-chief and established the popular Cookstr weekly newsletter.
Katie sits on the board of City Harvest, New York’s leading food rescue nonprofit, and for the past 20 years has been an active supporter of No Kid Hungry/Share Our Strength, an organization dedicated to eradicating childhood hunger. She lives with her pretty great husband and two hungry boys, and a delightful puppy in New York City. Their dining table can fit ten people, which often comes in handy.
You can reach Katie at firstname.lastname@example.org.