Souad El Alami | Farmers EC

On a table full of barbecue, potato salad, and mac and cheese, a simple vegetable dish shouldn’t be an afterthought. El Alami’s dish is a delight. The pop of freshness from the parsley, cilantro and lemon juice makes a truly spectacular side dish for chicken or beef.

—Vianney Rodriguez, Food Editor 

1 large head cauliflower
1 pound green beans
4 cups water
1 1/4 tablespoons salt, divided use
6 cloves garlic, not peeled
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped cilantro
1/2 tablespoon lemon juice

1. Slice cauliflower into quarters. Use your hands or a knife to remove florets from core. Cut florets as needed to create uniform pieces.

2. Trim the ends of green beans and discard. Slice beans in half.

3. In a large pot, bring water and 1 tablespoon salt to a boil. Add green beans, reduce heat to medium, and cook 5–8 minutes or until tender. Remove green beans from pot and place into an ice bath for 20 minutes. Drain.

4. Steam cauliflower and garlic cloves in a steamer until tender, about 8–10 minutes. Allow to cool.

5. Heat butter and oil in a skillet over medium-high heat. Squeeze garlic out of peel into skillet and cook 40 seconds, stirring. Stir in green beans and cook an additional minute.

6. Add cauliflower and stir to incorporate. Stir in remaining 1/4 tablespoon salt, pepper, parsley and cilantro. Cook an additional minute. Remove from heat and stir in lemon juice.

Serves 4–6.