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Indian Spiced Cauliflower and Potatoes

1 (1 3/4 lb) head of cauliflower, cut into 3/4 inch wide florets

1 1/4 pound Yukon Gold or Carolla potatoes, cut into 1/2 inch cubes

5 TBS vegetable oil

1/2 tsp cumin seeds

3/4 tsp salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 tsp minced fresh jalapeno, including seeds

2 tsp minced fresh ginger

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp tumeric

1/4 tsp cayenne

1/2 cup water

 

Put oven rack in upper third of oven and place a shallow baking pan on rack.  Preheat oven to 475 degrees.  Toss cauliflower and potatoes together in a bowl with 2 TBS oil, cumin seeds, and 1/4 tsp salt.  Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeno, and ginger in remaining 2 TBS oil in a heavy 12-inch skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes.  Add ground cumin, coriander, tumeric, cayenne, and remaining 1/2 tsp salt and cook, stirring constantly, 2 minutes.  Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables.

Recipe from "Gourmet" magazine (R.I.P)


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