Monday, March 8, 2010

Indian Spiced Cauliflower and Potatoes

I am in love with roasted cauliflower. It's ridiculously flavorful and hearty while still being super good for you. For those of you who may believe that it's a bland vegetable, I urge you to reconsider. You could actually skip all the other stuff in this recipe and just roast it in some olive oil and call it good. But the other ingredients are tasty, too, so go ahead and give it a try.

I've made it several times with some modifications that I think make it easier to prepare. Serve it up with some basmati rice and some warm naan and you've got yourself a well-rounded meal.

Indian Spiced Cauliflower and Potatoes
Gourmet | February 2004
Posted on

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

  1. Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
  2. Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 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.
  3. 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.

yield: Makes 4 side-dish servings
active time: 30 minutes
total time: 30 minutes

266 calories per serving

Total cost = approximately $1.50 a serving (unless you don't have the spices on hand)

Cook's Notes:
  • This is not that spicy. I would just say it's more flavorful. My kiddos don't mind spicy foods but I usually leave out the jalapeño seeds just to be sure.
  • I don't think it's necessary to do Step 3. Why waste an extra pan? I just toss all of the ingredients (minus the water) into a bowl to mix and then dump it all onto a baking sheet to roast in the oven together.
  • I've never used cumin seeds and it's still turned out great.
  • If you don't have all of the dry spices and don't want to go out and get them, you could probably get by with just some yellow curry powder.

*I forgot to take a picture so I've borrowed from Epicurious. Hopefully, I'll remember to add my own soon.

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