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!
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.
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
- 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
- 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!