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Milk Street Recipe

Spicy Cauliflower and Green Beans with Coconut and Lime

25 minutes

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Spicy Cauliflower and Green Beans with Coconut and Lime

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.

4 to 6

Servings

Tip

Don’t seed the chilies before chopping if you’re seeking lots of spiciness. Rather, leave in some or all of the seeds. Make sure to use unsweetened shredded coconut; sweetened coconut is too sugary in flavor and too stringy in texture.

25 minutes

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MAY 2022
MILK STREET KITCHIN-TO™ AND SERRATED KITCHIN-TAN™ SET

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