I know what you are going to say, “canned beans are so much easier!” Well..sort of. These beans are incredibly easy to do. You don’t even have to pay attention to them the majority of the time. Plus, they have significant less sodium and chemicals, the freeze well and the are less expensive.
Pick a day that you’ll be home and let these simmer away on the stove. Cook time will vary depending on size and variety of bean. Black bean tend to take the longest. I simmered mine for about two and a half hours. White beans only take about an hour but really you cook them to your desired doneness (spellcheck doesn’t like that word but I’m using it anyway).
Some tips before you get started:
1. Don’t mix varieties in one pot as different ones have different cooking times.
2. Use a heavy-bottomed pot (I used my Le Creuset dutch oven)
3. Be patient – don’t turn up the heat to cook faster or you’ll end up with gross beans.
4. Keep them in their liquid until ready to serve. Freeze them in freezer safe bags in their liquid and drain only after thawing. This keeps them from shriveling up.
5. Pre-soak your beans!!
Now before you turn up your nose, I beg you to give it a try. My family LOVED this! You really can’t even tell it is cauliflower. It soaks up the flavors of the sauce and the crunchy whole wheat breadcrumbs, make it delightful!
During the summer months, I tend to cook a lot of dinners that are meatless. Vegetables are usually at there best this time of year and it just makes more sense. The boys and I aren’t huge meat eaters anyway. The husband pretty much eats whatever I put in front of him and knows better than to complain.
Cauliflower is becoming one of my favorite vegetables to cook with. It really doesn’t have much of a flavor and can be made into lots of yummy things.
One of the best things about this dish? It’s actually really easy to prepare so it is perfect for a weeknight meal.
An egg wash and organic whole wheat breadcrumbs is all the breading is. Just dip the cauliflower in the egg wash then roll in the breadcrumbs and place them onto a parchment lined baking sheet.
Bake for 20 minutes and while they are turning golden brown, make the sweet, spicy sauce.
When they are a nice golden color, remove from the oven and toss with the sauce. Serve over rice, quinoa or eat them just by themselves!
That’s it! Fast, easy and oh so delicious!
Serving Size: 1 Cup Cauliflower
Baked Honey Garlic Cauliflower
Crunchy baked cauliflower pieces coated with honey garlic sauce. It’s an easy and delicious weeknight meal!
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
1 small head of cauliflower, cut into bite sized pieces
2 cups organic whole wheat panko bread crumbs
2 large eggs, whisked
for the sauce:
6 tbsp raw honey
4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp cornstarch
1 1/2 tbsp liquid aminos or low sodium soy sauce
1 tsp hot sauce (or to taste)
Preheat oven to 400F.
Whisk eggs in a small bowl, set aside.
Pour panko crumbs in a separate bowl, set aside.
Dip cauliflower pieces in egg and then roll in panko until fully coated.**
Place on a baking sheet lined with parchment paper.
Repeat until all cauliflower is coated.
Bake for about 20 minutes or until coating is golden brown.
While the cauliflower is cooking,add all sauce ingredients except the cornstarch + water to a medium sauce pan.
Bring to a simmer and stir until mixed.
In a small cup, whisk cornstarch in water, then add to the mixture.
Stir until sauce reaches a low boil again and cook until thickens.
Toss cauliflower in sauce.
Serve warm with rice or quinoa..
Garnish with fresh parsley if desired.
Cuisine: Asian |Recipe Type: Main Dish Vegetables
**Your breadcrumbs may start to clump together from the egg coating, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them on when coating the cauliflower.