Unglamorous food can come together in a pinch for an easy and delicious weeknight meal

Spiced cauliflower and beans

I've been reminiscing on a recipe from a few weeks ago from Bryant Terry's Vegetable Kingdom. That dinner was so tasty...but I had some leftover beans lying around, so I went to replace the chickpeas with beans mixto, and then kind of combined it all together into a one-pot kind of deal rather than roasting the cauliflower separately.

The reality is that I've found roasting in the oven is basically like saying I'd love a heaping pile of fresh lava in my living room during a heat wave. That means if I cook on the stovetop, the heat is a little more manageable. So this recipe is like the "hot weather" version of this dish.

Serves 2


1/2 cup coconut milk

1 tsp yellow mustard seeds

1 onion, diced

1" fresh ginger, minced

3 large garlic cloves, minced

1.5 tsp garam masala

1/4 tsp ground cinnamon

1 tsp chili powder

1/2 tsp ground turmeric

2 bay leaves

1 tsp salt

1/2 cup crushed canned tomatoes

2 cups mixed beans (I had leftover black and cannellini beans)

2 small cauliflower heads (or one normal/large), cut into small florets



In a medium-sized pot add the coconut milk. Heat the pot on medium-high until the oil separates from the milk solids. Then add the mustard seeds in until they pop. Then add the onion, ginger, and garlic and mix. Let cook for a minute or until the onions start to turn translucent. Season with salt.


Add the the garam masala, cinnamon, chili powder, turmeric, and bay leaves. Give it a good stir and let the aromas develop.


Toss in the canned tomatoes, mixed beans, and cauliflower. Let cook until the cauliflower is cooked through but not mushy, around 10 minutes. If you put a lid on it'll cook faster. Once it's cooked through, serve and enjoy.



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Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

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- Julia Feld