Cauliflower Sabzi

Sabzi is Farsi for "greens" and universally refers to any warm vegetable dish.

makes 4 cups

ingredients

1 cup raw cashews


1 large fennel bulb, plus ½ cup fennel fronds, divided


⅓ cup virgin coconut oil, melted

1 Tbsp whole black mustard seeds

6 scallions, thinly sliced

    2 medium sweet potatoes or garnet yams, unpeeled, cut into ¾-inch pieces
     

    1 medium head of cauliflower, cut into 1½-inch florets

    1-2 serranos, minced

    1 tsp ground turmeric

    2 Tbsp water


    1 tsp garam masala

    ½ cup cilantro leaves with tender stems, finely chopped, divided

    instructions

    1. Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes; let cool and coarsely chop.
       
    2. Meanwhile, finely chop fennel bulb and thinly slice stalks.
       
    3. Heat oil in a large pot and pop mustard seeds. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften, 3–4 minutes.
       
    4. Add cauliflower, serrano, and turmeric; toss to coat. Reduce heat to medium, add water, and cook, covered, until cauliflower is just tender, 6–8 minutes.
       
    5. Uncover and stir in garam masala, ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds; cook until fragrant, about 2 minutes.
       
    6. Top with remaining ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds.

    ideas / variations

    • Sub almonds for cashews.