By Maryellen Driscoll, compliments of finecooking.com.
1/2 tsp cumin seeds 1/2 tsp yellow mustard seed
2 TBSP olive oil; more if needed 1 small yellow onion, diced (about 1/2 cup)
1 head cauliflower, cut into ½ to 8 oz. green beans, cut into 1 to 1 ½ inch
1 inch florets (about 3 cups) pieces (about 2 cups)
1 Lg. carrot, peeled and chopped Kosher salt and freshly ground black pepper
2 cloves garlic, minced 1 tsp finely minced fresh ginger
Large pinch dried red chili flakes
Toast the cumin and mustard seeds in a large dry skillet over medium-low heat, stirring occasionally, until very fragrant, 4 to 5 minutes; don’t let them burn. Immediately transfer to a small bowl. Put the skillet back on medium-high heat for 1 minute. Pour in the oil and swirl to coat the pan. As soon as the oil is shimmering-but not smoking-add the onion and stir to coat with the oil. After about 30 seconds, add the cauliflower, green beans, and carrot in an even layer across the pan. Season with salt and pepper and let cook undisturbed until the vegetables have begun to brown, 2 to 3 minutes. Sauté, stirring occasionally, until the cauliflower is nicely browned, 5 to 7 minutes. If the pan bottom gets too dry and starts to burn, add a scant tablespoon olive oil. Reduce the heat to medium and continue to sauté until the cauliflower is tender, another 2 to 3 minutes. (Cut through a floret with the edge of the metal spatula; the floret should slice in half without crumbling.) Stir in the garlic, ginger, toasted cumin and mustard seeds, and chili flakes. Cook for another minute to blend the flavors. Season to taste with salt and pepper and serve immediately.