Cauliflower and Potatoes

Name: Cauliflower and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters canola oil; 1 small head cauliflower, cut into small florets; 2 Tbsps freshly minced cilantro leaves, to garnish; 1 teaspoon cumin seeds; 118 milliliters fresh ginger, peeled, cut into 1/2-inch slices; 1 Tbsp ground coriander; 6 servings Kosher salt; 2 Tbsps peanut oil; 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower); 1 large serrano pepper, split down the middle leaving halves attached; 0 teaspoons turmeric; 237 milliliters water, divided; 118 milliliters garlic, whole

Cauliflower and Potatoes

Need a gluten free and vegan side dish? Cauliflower and Potatoes could be an amazing recipe to try. This recipe makes 6 servings with 202 calories, 4g of protein, and 15g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up serrano pepper, turmeric, cumin seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Watch how to make this recipe.

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

Ingredients you will need

Ginger Garlic Paste

Coriander

Seasoning Mix

Turmeric

Water

Equipment you will use

Bowl

In a large pot, warm the oil over medium-high heat until shimmering but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Ingredients you will need

Serrano Pepper

Cumin Seeds

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Ingredients you will need

Cooking Oil

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.

Ingredients you will need

Cauliflower

Vegetable

Potato

Water

Salt

Garnish with cilantro and serve.

Ingredients you will need

Cilantro

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Ingredients you will need

Canola Oil

Garlic

Ginger

Equipment you will use

Food Processor

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Ingredients you will need

Gravy