Cooking With WCCO: Spicy Tibetan Cauliflower And Green Beans
There may be a few flakes still flying, but we're celebrating spring with a few fresh and green recipes. Here's a guilt-free, spring vegetable recipe from Whole Foods:
Spicy Tibetan Cauliflower and Green Beans
Serving size 4
Ingredients:
2 lbs green beans
2 lb cauliflower florets cut
1 2/3 lbs roma tomatoes
1/8 cup honey
1 2/3 ounces water
2 1/3 cloves peeled garlic
1 1/4 tablespoons crushed red chili flakes
2/3 tablespoons ground black pepper
1/4 tsp sea salt
1/4 bunch fresh cilantro
1/8 tbl sesame seeds
1/8 tbl black sesame seeds
Snip green bean ends and cut in half. Boil water and add green beans and leave for 5 minutes. Remove, strain and run under cold water. Boil fresh water, add chopped cauliflower and leave for 5 minutes. Remove, strain and run under cold water. Set aside.
Dressing:
Soak red pepper flakes in warm water for 15 minutes. Chop cilantro. In a blender mix tomatoes, garlic, black pepper, salt and soaked red pepper flakes with their water until smooth. Fold the chopped cilantro into the sauce.
Toss green beans and cauliflower with ½ of the sauce and roast for 10-15 minutes at 350 degrees until brown and caramelized. Remove from oven and let cool. Take remaining sauce and garnish with chopped cilantro and black and white sesame seeds.
