Spicy Cauliflower Sabzi with Cashews

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This would make an excellent and filling vegetarian main course (add a dollop of yogurt and some cooked rice, if you like). It would also be great alongside pan-roasted pork chops, hanger steak, or a firm-fleshed fish such as cod. If you’re spice-averse, just leave the chiles out!


1 cup raw cashews

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

⅓ cup virgin coconut oil, melted

1 tablespoon 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

2 green chiles (such as serrano or jalapeño), finely chopped

1 teaspoon ground turmeric

1 teaspoon garam masala

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


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.

Meanwhile, finely chop fennel bulb and thinly slice stalks. Heat oil in a large pot over medium-high. Add mustard seeds and cook until seeds begin to pop, about 1 minute. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften, 3-4 minutes. Add cauliflower, chiles, and turmeric; toss to coat. Reduce heat to medium, add 3 Tbsp. water, and cook, covered, until cauliflower is just tender, 6-8 minutes. Uncover and stir in garam masala, ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds; cook until fragrant, about 2 minutes.

Divide fennel mixture among bowls. Top with remaining ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds.