What kind of sicko takes an easy-peasy, two-dish, 30-minute-meal affair and turns it into an epic journey involving turning on the oven on a 90-degree day? Hi, I’m Ishita and I’m here to admit I have a problem: I am utterly, completely, 100% opposed to boiled vegetables.
So when I found this José Andrés recipe for boiled green beans, potatoes and cauliflower that then gets tossed in a garlicky paprika-infused oil, I of course thought, “Ew boiled. Who cares if the recipe author is a famous chef who knows a million times more about food than I do? I have to change it.”*
Famous last words, right?
Except, then they weren’t. Sure, roasting the cauliflower and potatoes and sauteing the green beans separately is more fussy, as is the additional step of toasting walnuts. But roasting the vegetables brings out their sweetness, a nice contrast to the smoky spicy flavors of the dish.
And the green beans! Crisp and bright with the slight bite that comes from copious amounts of garlic — even if I don’t make the potato and cauliflower part of this dish again, I will definitely be making these green beans all summer long.
*If you couldn’t tell already, I am always a colossal pain in the booty, especially to myself.
Garlicky Potatoes, Green Beans and Cauliflower
Adapted from Food & Wine
– 1 pound fingerling potatoes, scrubbed and halved
– 3 cups cauliflower florets
– 3 tablespoons extra-virgin olive oil
– 1 tablespoon paprika (divided into 3 teaspoons)
– 1 tablespoon chili powder (divided into 3 teaspoons)
– 1 tablespoon cayenne (divided into 3 teaspoons)
– salt and pepper, to taste
– 1/2 cup chopped walnuts*
– 4 garlic cloves, finely chopped
– 1 pound green beans
– 1/4 of a small lemon (optional)
*If you’re feeling fancy, you could also use Spanish Marcona almonds or pine nuts.
1) Preheat the oven to 425°F, and line a large baking sheet with tin foil.
2) In a large bowl, toss the potatoes and cauliflower with 2 tablespoons of olive oil, 2 teaspoons each of the paprika, chili powder and cayenne, and salt and pepper. Bake for 25 minutes, tossing occasionally. (You may have to do this in two batches, because you don’t want to overcrowd the baking tray.)
3) In a 12-inch dry skillet, toast the walnuts (or almonds or pine nuts) until they have browned slightly, about 5-7 minutes. Remove them from the skillet and set aside.
4) In the same skillet, add the remaining 1 tablespoon of oil. Add the garlic, and remaining teaspoon each of paprika, chili powder and cayenne. Saute on low heat, stirring occasionally, for 2-3 minutes.
5) Add the green beans to the skillet and toss them gently (tongs are useful here), coating them in the seasoned oil. Cook for 15-20 minutes, until the green beans are cooked but still crisp.
6) In a large serving bowl, toss together the roasted potatoes, cauliflower and the sauteed green beans. Top with the toasted walnuts and squeeze the lemon over everything before serving.
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