Monday, June 29, 2015

Tuscan Cauliflower, Tomato, and Bean Sauté

I've been working on this little at-home challenge where I'm trying to eat more vegetables every day. Some days I achieve my goal, some days I don't. But the good days outweigh the bad and I think I'll eventually hit the amount that I'm happy with each and every day. In an effort to help me succeed, I'm trying to whip up these awesome side dishes that serve more as the main entrée than the actual side.

Take this tasty, little cauliflower concoction for example. I filled it full of veggies and served it with some grilled chicken. My plate of side dish to chicken ratio was, of course, biased and that means that the 'veggie side as the main component' goal was achieved! I filled up on the veggies, had a little chicken to get my protein fix, and was set!

Tuscan Cauliflower, Tomato, and Bean Sauté
6 servings


2 tbsp extra virgin olive oil
4-5 c cauliflower florets (about 1 med head)
1 tbsp water
2 tsp lemon juice
2 tbsp red wine vinegar
1/4 c sliced onion
2 garlic cloves, minced
1 1/2 c halved tomatoes (grape, cherry, etc.)
1/2 c cannellini beans, drained and rinsed
2 tbsp capers
Kosher salt to taste
1 tbsp minced fresh parsley


1. Heat oil in large skillet over medium-low heat. Add cauliflower and cook for about 10 minutes, stirring occasionally, until starting to brown and starting to get tender.
2. Stir together water, lemon juice, and vinegar and add to pan along with onions. Continue cooking, stirring, occasionally, about 5-7 more minutes or until cauliflower is desired tenderness.
3. Add garlic, tomatoes, beans, and capers. Increase heat to high and cook until tomatoes start to wilt.
4. Season with salt. Stir in parsley before serving.

Per serving : Calories 96 | Total Fat 5g | Saturated Fat 1g | Cholesterol 0mg | Sodium 172mg | Potassium 419mg | Total Carbohydrate 11g | Dietary Fiber 3g | Sugars 3g | Protein 4g | Vitamin A 8% | Vitamin C 72% | Calcium 3% | Iron 5g

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