Indian Spiced Cauliflower and Green Beans
This is a delicious and very easy dinner, that comes together quickly. But, you must have all ingredients at the ready! Good either as a side, or served over rice as a meal.
1/2 tsp. whole cumin seeds
1/2 tsp. whole mustard seeds
2 Tbsp. olive oil
1/4 c. chopped green onion (or other mild onion)
3 c. bite-sized cauliflower florets
2 c. green beans, snapped into approx. 1” pieces
1 lg. carrot, coarsely chopped
1-2 cloves garlic, minced (to your taste)
1 tsp. fresh ginger, finely minced
Pinch of dried red chile flakes
Toast the cumin and mustard seeds in a large, dry skillet over low heat, stirring occasionally, until very fragrant, 3 to 5 minutes -don't let them burn. Immediately transfer to a small bowl.
Turn up heat to med-high, add oil and swirl to coat the pan. Add the onion, stirring to coat with oil; cook about 30 seconds. Add cauliflower, green beans, and carrot so they are in a single layer. Season with salt and pepper and cook undisturbed until the vegetables have just started to brown, about 2-3 minutes.
Continue cooking, about 2-3 minutes longer, stirring often, until the cauliflower is nicely browned.
If the pan bottom gets too dry, add a bit of olive oil.
Reduce the heat to low-medium and continue to sauté until the cauliflower is just tender, yet another 2-3 min. Last, stir in the garlic, ginger, toasted cumin and mustard seeds, and chile flakes.
Cook for another minute to blend the flavors.
Season to taste with salt and pepper and serve immediately with rice.
Recipe created or adapted by Liz Talley, Urban Graze
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