Indian Spiced Cauliflower and Potatoes

Name: Indian Spiced Cauliflower and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 794 grams cauliflower, cut into 3/4-inch-wide florets; 0 teaspoons cayenne; 1 teaspoons cumin seeds; 2 teaspoons minced peeled fresh ginger; 2 garlic cloves, finely chopped; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons minced fresh jalapeño, including seeds; 4 servings Accompaniment: lemon wedges; 1 medium onion, finely chopped; 1 teaspoons salt; 0 teaspoons turmeric; 5 Tbsps vegetable oil; 118 milliliters water; 567 grams Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Indian Spiced Cauliflower and Potatoes might be just the side dish you are searching for. Watching your figure? This gluten free, whole 30, and vegan recipe has 303 calories, 8g of protein, and 18g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. If you have ginger, garlic cloves, salt, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Indian food. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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

Equipment you will use

Baking Pan

Oven

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt.

Ingredients you will need

Cauliflower

Cumin Seeds

Potato

Salt

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Cauliflower

Potato

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vegetable

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ground Cumin

Vegetable

Coriander

Turmeric

Ground Cayenne Pepper

Water

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

794grams

cauliflower, cut into 3/4-inch-wide florets 0teaspoons

cayenne 1teaspoons

cumin seeds 2teaspoons

minced peeled fresh ginger 2

garlic cloves, finely chopped 1teaspoons

ground coriander 1teaspoon

ground cumin 2teaspoons

minced fresh jalapeño, including seeds 4servings

Accompaniment: lemon wedges 1medium

onion, finely chopped 1teaspoons

salt 0teaspoons

turmeric 5Tbsps

vegetable oil 118milliliters

water 567grams

Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Leo Steen Saini Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.