July 20, 2011 11:44 pm

Indian Spiced Cauliflower and Potatoes

Posted In: Uncategorized
Posted July 20, 2011 by Victory Farms
Recipe adapted from Gourmet Magazine

Posted in : Cuisines :

Servings

4

Ingredients

  • 1, 1 3/4-lb head cauliflower, cut into 3/4-inch-wide florets
  • 1 1/4 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 5 tbsps vegetable oil
  • 1/2 tsp cumin seeds
  • 3/4 tsp salt
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsps minced fresh jalapeño, including seeds
  • 2 tsps minced peeled fresh ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne
  • 1/2 cup water
  • lemon cut into wedges

Directions

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon 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, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Leave A Comment
  • 804-658-6773 | ©2007-2015 Victory Farms