Here’s a great way to combine two compatible vegetables for an appealing, hearty vegetable side dish. Skillet cauliflower and green beans with cashews is hearty and easy to make, and goes with many types of meals.
Fresh cauliflower is a must for this, but for the green beans you can use fresh or frozen. The window for really good, fresh green beans has expanded a bit over the years, but they’re still far better in season, which is midsummer.
The flavor of this dish is what I’d describe as Singapore-ish, because, like with Vegan Singapore Noodles, the crossover flavors of curry and soy sauce work quite harmoniously.
What to serve with cauliflower and green beans with cashews
- Pull together an Indian-style meal by serving side-by-side with Quick Lentil and Kidney Bean Curry. Add rice and/or fresh flatbread and a simple salad of cucumbers and tomatoes dressed in coconut yogurt.
- And, why not — though the flavor profile is similar, serving with Vegan Singapore Noodles (Yellow Curry Rice Noodles) isn’t a bad idea at all! A platter of raw vegetables — tomatoes, cucumbers, carrots, and bell peppers — rounds the meal out nicely.
- Serve with a hearty main-dish salad like Composed Tempeh Salad with Crisp Vegetables.
Explore more …
- 75+ Vegan Cauliflower Recipes
- Sautéed Cauliflower with Sun-Dried Tomatoes & Basil
- Almond Broccoli and Cauliflower Stir-Fry
- Tasty & Easy Cauliflower Side Dishes
Skillet Cauliflower and Green Beans with Cashews
Skillet cauliflower and green beans with cashews is hearty and easy to make, and goes with many types of meals.
Ingredients
Cooking broth
- 1/2 cup water
- 2 tablespoons soy sauce or tamari
- 1 teaspoon good-quality curry powder
- 2 teaspoons grated fresh or bottled ginger
- 1 teaspoon natural granulated sugar
The rest
- 1 medium head cauliflower, cut into bite-size pieces
- 1 pound fresh green beans or frozen whole green beans (partially thawed), trimmed and cut in half
- 2 to 3 cloves garlic, chopped
- 1 tablespoon neutral oil (like safflower), optional
- Salt and freshly ground pepper to taste
- 1/2 cup toasted unsalted cashews, or more, as desired
Instructions
- In a large skillet or stir-fry pan, combine the ingredients for the cooking liquid and whisk together well.
- Warm the liquid over medium heat for a minute or so, then add the cauliflower. Stir to distribute the liquid over it evenly.
- Cook the cauliflower over medium heat, covered, for 5 to 7 minutes, or until about half-done; stir occasionally.
- Add the green beans and garlic and continue to sauté over medium heat, covered,another 5 to 7 minutes or so, or until the green beans are tender-crisp.
- At the point, if there if any cooking liquid is left in the bottom of the pan, pour it off.
- If you’d like, drizzle the oil over the vegetables and stir quickly to distribute. Either way, turn the heat up to high and stir-fry briefly, or until the vegetables are done to your liking.
- Season with salt and pepper. Stir in the cashews (or pass them around for topping) and serve at once.
Photos above: Bhofack22/Bigstock
See lots more plant-forward salads & sides.
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