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.
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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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