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Smokyand SpicyRoastedCauliflowerf o r fo u rSpicyGreen Beansf o r t w oWhenever I make these, I think, “why don’t Ihave this every day?” Throw a fried egg on top,serve with rice, and you have a delicious meal.Roasted veggies are always delicious, but there’ssomething magical that happens to cauliflowerin the oven. It gets so crispy and nutty, and thatflavor is brought out even more with the spiceshere. I’m happy to just eat a bowl of this fordinner, maybe with an egg on top.1 tsp vegetable oil½ lb green beans, ends trimmed, chopped into bite-size pieces2 cloves garlic, finely chopped1 tsp soy sauce1 tsp sambal oelek (or 2 tsp chili flakes)a d d i t i o n s1 tsp ginger, grated1 tsp lemon juice1 head cauliflower, cut into small pieces2 cloves garlic, unpeeled1 tbsp butter, melted1 tsp smoked paprika½ tsp cayenne peppersalt and pepperAdd the vegetable oil to a frying pan onmedium heat. Once it’s hot, add the green beans.Let them cook undisturbed for about 1 minute.$ 3.40 t o t a l$ 0.85 / s e r v i n gb i t e s58Turn the oven to 400 °F.In a medium-sized roasting pan, arrange thecauliflower pieces and the unpeeled cloves ofgarlic. Pour the butter over the cauliflower andthen sprinkle the spices over top. Use yourhands to thoroughly coat the cauliflower withbutter and spices.Bake for 45 minutes to 1 hour, depending onhow crispy you like the florets. Squeeze theroasted garlic throughout and trash the skins.Mix the garlic, soy sauce, and sambal oelek in abowl (and the ginger and lemon juice, if using).The beans should have turned bright green. Addabout ¼ cup of water to the pan. Cook another2 minutes, until the water is mostly gone. Pourthe sauce into the pan and toss gently to coat.Cook another 2 minutes, until everything isfragrant and most of the liquid is gone. Pokethe beans with a fork: if it goes through easily,they’re done. They should take about 5 minutes.Taste and add more chili sauce or soy sauce ifyou want the beans hotter or saltier.$1.30 t o t a l$ 0.65 / s e r v i n g59b i t e s59