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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

Ingredients

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

Recipe

STEP 1

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.

STEP 2

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

STEP 3

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.

More

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MEET YOUR MEAL

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MEET YOUR MEAL

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.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld