Cauliflower and Potatoes
Cauliflower and Potatoes is a side dish that serves 6. One serving contains 191 calories, 3g of protein, and 15g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up canolan oil, kosher salt, cumin seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, take a look at these similar recipes: Cauliflower and Potatoes, Cauliflower Mashed Potatoes, and Cauliflower Mashed Potatoes.
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.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking.
Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
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.
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.
Garnish with cilantro and serve.
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.
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.