Indian-spiced potatoes with cauliflower is a delicious, piquant main or side dish. If you are trying to add a variety of vegetables in your diet, consider this exotic and healthy vegetarian preparation. Cauliflower is high in dietary fiber, folate and vitamin C. The cumin, turmeric, ginger and cayenne pepper add delicious flavors reminiscent of aloo gobi, a traditional Indian dish with cauliflower, potatoes and rich spices. To make this dish less spicy, reduce the amount of cayenne pepper and garlic.
Step 1
Preheat your oven to 450 degrees Fahrenheit.
Step 2
Combine the cauliflower and potatoes in a mixing bowl. Add 2 tbsp. of the oil and salt. Toss the vegetables in the oil until they are coated.
Step 3
Spread the potatoes and cauliflower on a baking pan and roast the vegetables in the oven for about 20 minutes, until browned.
Step 4
Place the remaining 2 tbsp. of oil into a heavy skillet. Cook the onion, garlic and ginger, stirring frequently for 8 to 10 minutes.
Step 5
Add ground cumin, turmeric, cayenne pepper and cook for 2 minutes. Add the water and stir often, scraping up any brown bits from the skillet.
Step 6
Add the roasted potatoes and cauliflower, and cook for 2 to 3 more minutes while constantly stirring the vegetables.
Things You'll Need
- 1 head cauliflower, cut into 3/4-inch-wide florets
- 1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 4 tbsp. vegetable oil
- 1/2 tsp. salt
- 1/8 cup minced onion
- 2 tbsp. minced garlic
- 2 tbsp. minced ginger
- 1 tsp. ground cumin
- 1/4 tsp. turmeric
- 1 tsp. cayenne pepper
- 1/2 cup water
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