40 Min
DF
GF
V
Cauliflower Sabzi With Fennel and Cashews
Sabzi is Farsi for "greens" and universally refers to any warm vegetable dish.
Sabzi is Farsi for "greens" and universally refers to any warm vegetable dish.
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Cook Time
40 Minutes
Serves
4
Directions
Step 1
Preheat oven to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7 to10 minutes; let cool and coarsely chop.
Step 2
Meanwhile, finely chop fennel bulb and thinly slice stalks.
Step 3
Heat oil in a large pot and pop mustard seeds. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften, 3 to 4 minutes.
Step 4
Add cauliflower, serrano, and turmeric; toss to coat. Reduce heat to medium, add water, and cook, covered, until cauliflower is just tender, 6 to 8 minutes.
Step 5
Uncover and stir in garam masala, 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds; cook until fragrant, about 2 minutes.
Step 6
Top with remaining 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds.
Notes & Variations
- Substitute cashews for almonds.
Ingredients
1 cup raw cashews
1 large fennel bulb, plus 1/2 cup fennel fronds, divided
1/3 cup virgin coconut oil, melted
1 tablespoon whole black mustard seeds
6 scallions, thinly sliced
2 medium sweet potatoes or garnet yams, unpeeled, cut into 3/4-inch pieces
1 medium head of cauliflower, cut into 1 1/2-inch florets
1 to 2 serranos, minced
1 teaspoon ground turmeric
2 tablespoons water
1 teaspoon garam masala
1/2 cup cilantro leaves with tender stems, finely chopped, divided
Step 1
Preheat oven to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7 to10 minutes; let cool and coarsely chop.
Step 2
Meanwhile, finely chop fennel bulb and thinly slice stalks.
Step 3
Heat oil in a large pot and pop mustard seeds. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften, 3 to 4 minutes.
Step 4
Add cauliflower, serrano, and turmeric; toss to coat. Reduce heat to medium, add water, and cook, covered, until cauliflower is just tender, 6 to 8 minutes.
Step 5
Uncover and stir in garam masala, 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds; cook until fragrant, about 2 minutes.
Step 6
Top with remaining 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds.
1 cup raw cashews
1 large fennel bulb, plus 1/2 cup fennel fronds, divided
1/3 cup virgin coconut oil, melted
1 tablespoon whole black mustard seeds
6 scallions, thinly sliced
2 medium sweet potatoes or garnet yams, unpeeled, cut into 3/4-inch pieces
1 medium head of cauliflower, cut into 1 1/2-inch florets
1 to 2 serranos, minced
1 teaspoon ground turmeric
2 tablespoons water
1 teaspoon garam masala
1/2 cup cilantro leaves with tender stems, finely chopped, divided
Notes & Variations
- Substitute cashews for almonds.
Tags:
40 Min
DF
GF
V
Stock Your Pantry
Essential Masala Dabba
$235
Garam Masala
$12
Nut & Seed Masala Dabba
$250
Tags:
40 Min
DF
GF
V
Stock Your Pantry
Essential Masala Dabba
$235
Garam Masala
$12
Nut & Seed Masala Dabba
$250
Essential Masala Dabba
$235
Garam Masala
$12
Nut & Seed Masala Dabba
$250
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