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.