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I have a running list of “staple” recipes that are on constant rotation in my house. If you follow my stories on Instagram, you probably saw me making one of them – this dish in fact! A few weeks ago I quickly posted a few clips of the meal as it progressed, and I received SO many messages from you asking how to make it! And I don’t blame you: if you make this spiced cauliflower and green beans I am pretty sure it will make it’s way to a favorite dish in your house as well!
![spiced cauliflower and green beans](https://helpfulhomemade.com/wp-content/uploads/2019/09/Spiced-Cauliflower-and-Green-Beans-4-683x1024.jpg)
Here’s the thing: sometimes the trouble with a “staple” recipe in my repertoire is that I know how to make it without an actual recipe. I’m sure I’m not the only one out there! I taste as I go with some of my spices, and can eyeball certain things to know if they’re in the right proportions. So – when I kept getting asked for the recipe I realized it was time to make it again and carefully measure each ingredient so you can replicate it on your own.
![spiced cauliflower and green beans](https://helpfulhomemade.com/wp-content/uploads/2019/09/Spiced-Cauliflower-and-Green-Beans-1-675x1024.jpg)
Overall, this spiced cauliflower and green beans dish is pretty simple to make! I’ll say this right off the bat: I do like my dishes to be on the spicy side, so if you’d like to be a little more conservative with your spices, I’d recommend using less of the ancho chili powder and cayenne to remove some of the heat. I do find that the dollop of yogurt sauce on top of the dish really balances out the spice, but I wanted to throw that out there as a warning just in case! We aren’t afraid of a little spicy flavor here in my house…
So – have at it, folks! And of course, if you make this dish yourself please tag me or leave a comment, etc! I hope you enjoy it as much as I do!
![spiced cauliflower and green beans](https://helpfulhomemade.com/wp-content/uploads/2019/09/Spiced-Cauliflower-and-Green-Beans-7-683x1024.jpg)
Spiced Cauliflower and Green Beans
- 1 head cauliflower
- 1 pound green beans
- 1/4 flour (I’ve used all purpose, rice flour, and almond flour – they’ve all worked equally!)
- 1 tsp cumin
- 1/4 tsp ground coriander
- 1/2 tsp ancho chili powder
- 1/2 tsp turmeric
- 1/8 tsp cardamom
- 1/4 tsp cayenne
- 1/8 tsp nutmeg
- 1 inch fresh ginger
- 1/4 cup cashews
- 3 cloves garlic (divided)
- 1/4 cup sweet chili sauce
- 1/2 cup plain Greek yogurt
- 1/2 bunch cilantro
- Juice from 1/2 lime
- Rice
Instructions
- Wash and dry all produce. Cut the cauliflower into small florets. Snap off and discard the ends of the green beans and cut into pieces about 2 inches long. Discard the bottom 2 inches of cilantro stems, and finely chop the rest of the 1/2 bunch.
- Combine the plain Greek yogurt, 1 minced garlic clove, 1/2 of the chopped cilantro, and the lime juice. Season with salt and pepper to taste. Set aside.
- Prepare the rice to allow it to cook as the vegetables cook. Meanwhile, heat a large nonstick pan over medium high heat and add 2-3 tablespoons of oil (olive oil, avocado oil, etc.). When hot, add the cauliflower florets and season with salt and pepper. Cook for about 5-6 minutes until lightly browned. Add 1/4 cup water to the pan and cook for an additional 2-3 minutes until the water is evaporated and the cauliflower has softened slightly. Transfer the cauliflower to a large bowl and set aside. Wipe out the pan if needed.
- Add the flour and spices to the cauliflower florets and stir to combine. Note: if you want to cut back on the “spicy” factor of the dish, slightly reduce the amount of ancho chili powder, and cayenne. I personally like my dish to be on the spicier side! In the same large pan you used to cook the cauliflower the first time, add a thin layer of oil to the pan (again on medium high heat) – about 3-4 tablespoons. When hot, add the coated cauliflower florets in a single layer and cook for about 6-8 minutes until they are brown and crispy on all sides.
- Next, add the green beans and cook another 3-4 minutes until bright green and still crisp (slightly softened only). Add the ginger, cashews, and 2 cloves of minced garlic. Cook for 1-2 minutes, stirring until combined.
- Add the sweet chili sauce and toss to incorporate, about 2-3 minutes. You can add additional sauce if needed – you want the vegetables to be lightly glazed.
- Serve on top of a bed of rice and garnish with the remaining fresh cilantro. Top with a dollop of the yogurt sauce. Enjoy!
![spiced cauliflower and green beans](https://helpfulhomemade.com/wp-content/uploads/2019/09/Spiced-Cauliflower-and-Green-Beans-2.jpg)
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