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Spicy Cauliflower and Green Beans with Coconut and Lime
This recipe employs a two-step skillet technique that we often use with vegetables. The cauliflower and green beans first are seared in hot oil, then a little water is poured in and the lid goes on, allowing the vegetables to steam to the finish. Lime juice and shredded coconut stirred in at the end play off the heat and pungency of the garlic and chilies, evoking the flavors of Southeast Asia. This dish is as good at room temperature as it is hot out of the skillet.
4 to 6
Servings
Tip
Don’t seed the chilies before chopping if you’re seeking lots of spiciness. Rather, leave in some or all of the seeds. Make sure to use unsweetened shredded coconut; sweetened coconut is too sugary in flavor and too stringy in texture.
25 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil
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1
pound head cauliflower, trimmed and cut into 1-inch florets
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the cauliflower, green beans and a pinch each of salt and pepper, then cook, stirring occasionally, until the vegetables are well charred, about 7 minutes. Add the garlic and chilies; cook, stirring, until fragrant, about 30 seconds. Add ¼ cup water, then cover, reduce to low and cook, stirring only once or twice, until the vegetables are tender-crisp, 4 to 5 minutes.
