by Sarah Steimer
- 1/2 pound Brussels sprouts, halved with stems and outer leaves removed
- 3 tablespoons olive oil, divided
- salt and pepper
- 3 strips bacon, diced
- 1/2 cup leeks (mostly whites), sliced
- 2 tablespoons Dijon or spicy mustard
- 2 tablespoons honey
- 1/4 cup red bell pepper, diced
- a little more than half of a head of cauliflower, cut into florets
- 1/4 cup milk (I used skim)
Preheat the oven to 400 degrees.
Bring a large pot of salted water to a boil. Add the cauliflower to the pot and cook for about 10 minutes, or until easily pierced with a fork. Drain and transfer the cooked cauliflower to a food processor. Add a couple of tablespoons of milk and about 1 1/2 tablespoons olive oil. Puree until smooth and add more milk if necessary. Season with salt and pepper to taste.
Toss the Brussels sprouts with olive oil, salt and pepper until coated. Place on a baking sheet and roast until slightly browned and crisp, about 15-20 minutes.
Heat a large saute pan over medium heat. Once hot, add the bacon and cook until just beginning to crisp. Add the leeks and bell pepper to the pan and cook for about 3 more minutes. Add the mustard and honey to the pan, along with the cooked Brussels. Use a wooden spoon to loosen any browned bits from the bottom of the pan and toss all ingredients. Cook for another 1-2 minutes, seasoning with salt and pepper.
Serve the Brussels and bacon mixture over the pureed cauliflower.
Makes 2-3 servings.
Recipe adapted from: A Beautiful Bite