Boistfort Valley Farm
Community Supported Recipe Box

Cauliflower & Green Beans with Indian Spices

Excellent served with Basmati rice.


  • 1/2 tsp cumin seeds
  • 1/2 tsp yellow mustard seeds
  • 2 Tbsp olive oil, more if needed
  • 1 small yellow onion, diced
  • 1 small head cauliflower, trimmed and cut into florets
  • 1/2 lb green beans, trimmed and halved
  • 1 large carrot, chopped into small pieces
  • Salt and Pepper to taste
  • 3 cloves garlic, minced
  • 1 tsp finely minced fresh ginger
  • large pinch dried red chile flakes


dish: side
season: summer, fall

Toast cumin and mustard seeds in a dry skillet over medium-low heat, stirring occasionally until very fragrant (4-5 minutes). Don't let them burn. Transfer to a bowl and set aside. Add oil to skillet and warm. Add onion and stir, coating it with the oil. After a minute, add cauliflower, beans, and carrot and let saute undisturbed for a few minutes, then stir occasionally until cauliflower is nicely browned, 5-7 minutes. If needed, add a tiny bit more olive oil. Reduce heat and continue sauteing until cauliflower is tender, but not crumbly. Stir in garlic, ginger, toasted spices and chile flakes. Cook another minute or so to incorporate flavors. Season to taste with salt and pepper and serve immediately.

Fine Cooking, December 2003