This recipe appears in:This Week in Recipes
I wasn't much interested in the toasted cumin, the minced ginger, or the heat from the red pepper flakes. I picked this recipe mainly because of its similarities to another cauliflower dish I had made a year ago from the Babbo Cookbook. All the rest are incidentals. I wanted the nutty notes of sauteed cauliflowers balanced by sweet onions. Who cares if this recipe lost the pasta and added a whole bunch of other things?
I did get rid of the carrots because that would have meant that I would have to leave the apartment. I'm sure they would have added some nice color and sweetness to the proceedings, but I didn't miss it. Everything turned out all right. While I loved the cauliflower, the mutilated green beans were what surprised me the most. Thanks to the high heat, they got richly caramelized and just slightly blackened. Oh, and all those spices lend the dish a gorgeous fragrance that just added to the enjoyment.
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon yellow mustard seed
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 head cauliflower
- 8 ounces fresh green beans, ends snapped off
- 2 cloves garlic, minced
- 1 teaspoon finely minced fresh ginger
- Salt and pepper
- Large pinch dried red chili flakes
Toast the cumin seeds and yellow mustard seeds in a small skillet over medium heat until very fragrant. It should take just a few minutes.
Meanwhile, remove the florets from the base of the cauliflower. Chop into 1/2 inch pieces.
Pour the oil into a large skillet over medium-high heat. Add the onion and cook for about a minute. Then add the cauliflower and green beans and cook, without stirring for 4 minutes or until nicely browned. Stir, cook 7 minutes more, stirring occasionally. Turn the heat down to medium-low, and cook for another 3 minutes.
Add the garlic, ginger, red chili flakes and cook for 1 more minute. Season with salt and pepper and serve.