Cauliflower Sabzi With Fennel and Cashews

40 Min

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GF

V

Cauliflower Sabzi With Fennel and Cashews

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

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Tags:

40 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

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