Sautéed White Beans Recipe with Cauliflower, Tomatoes and Basil Reduction Sauce

Image adapted from Maggie Hoffman, Flickr, CC BY 2.0

This saucy sauté is loaded with veggies and beans, filling enough for a dinner but light enough to use as a side dish. Garden-fresh cauliflower, tomatoes, and basil are cooked down with white beans and a simple balsamic reduction sauce. When you’re craving a wholesome beans recipe, this one hits the spot.

Satuéed White Beans Recipe with Cauliflower, Tomatoes, and Basil Reduction Sauce

Makes 2 main or 4 side dish servings



Heat olive oil in a large skillet pan over medium. Add cauliflower, onion, garlic, and dried herbs. Season gently with salt and pepper. Cook until cauliflower is lightly browned and slightly softened, stirring occasionally, about 5 minutes.

Add tomatoes to skillet. Cook until lightly seared and juices pop, about 5 minutes, shaking pan as needed to move vegetables around (using a spatula to stir can sometimes “break” the tomatoes too soon).

Add beans to skillet, along with enough water to just cover the bottom of the pan. Increase heat to a light simmer; cover and cook until cauliflower is softened, about 5 minutes. Stir as needed to prevent burning; if pan begins to get dry, reduce heat and add just a splash of water.

Uncover skillet; add basil and balsamic vinegar (careful; it will sputter!). Stir and cook until vinegar evaporates, scraping up the brown bits at the bottom of the pan as it cooks down. There should be a slight sauce that cooks down, as the remaining water and vinegar simmer down together.

Season to taste and serve warm.

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Image adapted from Maggie Hoffman, Flickr, CC BY 2.0