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.
More Brussels Sprouts Recipes to Try:
White Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts
- 3 cups cauliflower florets
- 4 tablespoons olive oil divided
- Kosher or coarse salt and freshly ground black pepper to taste
- 1 15.5-ounce can cannelini beans
- 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
- 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.
- Place the white beans, remaining 3 tablespoons 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).
- 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.
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