Posted by Lisa
Indian Spiced Cauliflower and Potatoes
Or more accurately Indian Spiced Potatoes with a Bit of Cauliflower. We had a tiny cauliflower in our CSA share that had to be paired something else to make a dish large enough for a family. I think that cauliflower and potatoes go together especially well, so when I saw this recipe on Smitten Kitchen I had to add it to the menu. There are a variety of flavors and textures in this dish which makes it interesting and delicious. The potatoes are crusty on the outside, but creamy on the inside; the caramelized onions and garlic are sweet and meltingly tender. The jalapeño gives it just a small bite of heat and the combination of Indian spices makes it go pop.
Indian Spiced Cauliflower and Potatoes
adapted from Gourmet, 2004 by way of Smitten Kitchen
- 1 1/2 c. cauliflower florets (if you have more cauliflower, throw it in; this is all I had)
- 1 1/2 lb German butterball potatoes, cut into 1/2″ cubes
- 5 tablespoons oil
- 1 teaspoon cumin
- sea salt
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons minced fresh jalapeño, not including seeds (feel free to include them if you want more heat)
- 2 teaspoons minced, peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 cup water
Preheat oven to 475°F. Toss cauliflower, potatoes, 3 tablespoons oil (I used olive oil), 1 teaspoon cumin and 1 teaspoon sea salt. Place on baking sheet and roast, stirring occasionally until cauliflower and potatoes are tender and just starting to brown, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño and ginger in remaining 2 tablespoons oil (I used coconut oil) in a 12″ cast iron skillet over moderate heat, stirring frequently, until very soft and golden, about 10 minutes. Add 1 teaspoon ground cumin, coriander, turmeric, and 1/2 teaspoon sea salt and cook, stirring constantly for 2 minutes. Stir in water, scraping up and browned bits from the bottom of the skillet and then stir in roasted vegetables. Cook, covered, stirring occasionally for 5 minutes.
