As you know, I’m pretty passionate about cooking. I’m also pretty dang competitive. So, when the makers of Beano® asked me to participate in their Beano® Be Natural Cook-Off, I agreed to participate. This is part one of a three part blog post campaign where I’ll share recipes and information about the Beano® brand that will culminate with a nifty giveaway.
What makes this cook-off more challenging? I was given a list of ingredients that naturally irritate the digestive parts. You know, things like beans, cauliflower, broccoli, barley and other such ingredients that are more complex for the body to breakdown which naturally creates turbulence (how’s that for a demure way of expressing this) and other potentially embarrassing issues.
When the folks at Beano® gave me the list of foods that naturally create gassy issues, I was surprised. I never thought of foods like pasta, bagels and breakfast foods as problematic foods that way. But apparently they are.
Vegetables? Yup, that I knew. So, when I was asked to pick five ingredients that were the problem children of the veggie world when it comes to that issue, I had no problem selecting brussels sprouts, cauliflower, leeks, onions and parsley as my five ingredients that I would use for my competition recipe.
And even though this challenge might sounds like it would be hard to come up with something delicious, it wasn’t. My recipe, Honey Dijon Roasted Brussels Sprouts over Cauliflower Mashed is actually pretty delectable if I do say so myself.
Brussels sprouts are one of my favorite veggies. I’m not sure why they are so polarizing. People either love them or hate them. I’ve found that people who grew up eating steamed or boiled brussels sprouts are naturally adverse to them. I guess I would be too if I made them that way.
But I don’t. I roll mine around in olive oil, fresh cracked black pepper and sea salt. Then I roast them until they are slightly crispy. I could pop these back all day long. That’s how much I like them.
The gist of this recipe is pretty simple. Mashed cauliflower mixed with a bit of olive oil, cream, sea salt and pepper. Which is topped with the honey dijon brussels sprouts mixed together with a saute of pancetta, leeks and onions.
As far as side dishes go, this one is very hearty. Matter of fact, it could be a main dish if you are ok with veggies being the star of your dinner. I’m quite fine with that myself. The pancetta gives this dish a bit of heft and there is so much flavor from all of the other ingredients that you won’t feel like you’re missing out if you don’t have a major protein as the star of the show.
I mean, just look at this dish. Gorgeous, right? Finished off with finely diced red pepper and chopped parsley, it dang near sparkles. And it’s good for you too!
But it might wreck havoc on your innards, so you might want to pop a Beano® when you start eating. That’s what the folks from Beano® recommend.
Not familiar with Beano®? Here’s a little bit about how it works:
Beano® contains a natural enzyme that helps prevent gas before it starts. It works with your body’s digestion to break down complex carbohydrates found in gassy foods, making them more digestible.
It is not a drug and is safe for people 12 years or older.
You can find Beano® Tablets and Meltaways in the antacid section of supermarkets, pharmacies and mass merchandising outlets.
At the end of this post, you will find my recipe entry for the Beano® Be Natural Virtual Cook-Off. In a following post I will link to other competitor’s recipes. I’m looking forward to seeing the other entries, aren’t you? This is one contest you can have a little fun with!
Honey Dijon Roasted Brussels Sprouts over Cauliflower Mashed
2 lbs cauliflower, rough chopped
1/2 cup light cream
3 Tbsp olive oil
salt and pepper to taste
For The Brussels Sprouts
1 lb brussels sprouts
3 Tbsp olive oil
salt and pepper to taste
1/4 lb pancetta, diced
1/2 cup leeks diced
1/4 cup onion, diced
1/4 cup dijon mustard
1/4 cup honey
1/4 cup red bell pepper, diced
1/4 cup fresh parsley, chopped
In a large stockpot, bring salted water to a boil. Place cauliflower in pot and cook for ten minutes. Drain really really well. Place cooked cauliflower in a food processor (or hand mash) and add cream and olive oil. Process until fairly smooth. If it needs more liquid, add cream or milk. Add salt and pepper to taste. Set aside.
Heat oven to 400º. Place sprouts on a cookie sheet. Drizzle with olive oil. Add salt and pepper. Roll them around so they are coated well. Roast until they are slightly browned and crisp. Set aside.
In a large saute pan, brown pancetta over medium high heat. Add leeks and onion and cook for several more minutes. Add mustard and honey and stir to coat. Add salt and pepper to taste.
Place mashed cauliflower on a large plate. Place brussels sprouts over top. Sprinkle red pepper and parsley over top and serve. Serves 4-6.
I am participating in a sponsored campaign for Beano®. I received promotional items and Beano® products for my participation. The opinions stated here are my own.