Saturday, October 18, 2008

Spicy cauliflower and green bean salad

Cauliflower really benefits from some spice, otherwise it can be a bit bland. It was also quite satisfying to be able to use my homemade minced ginger, minced chilli and garlic puree for this. (Fresh ginger and chilli are hard to come by in Cadiz, so when I find them I tend to bulk buy and then preserve.)

Ingredients1 cauliflower
500g of green beans
vegetable oil
2 teaspoons of chopped ginger
2 teaspoons of chopped garlic
1teaspoon of minced red chilli
3 tablespoons of fish sauce

  1. Chop the cauliflower into small pieces, top and tail the beans and chop into shortish sections.
  2. In a large pan, heat a little oil with the ginger, garlic and chillies. Add the cauliflower and beans, mix well, add the fish sauce and a little water, bring to the boil, turn heat to minimum and cover. Cook slowly until the vegetables are tender. (About 15 minutes. I don't think this dish benefits from having 'crunchy' vegetables - they are better slightly overcooked.)

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