smitten kitchen

Name: smitten kitchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
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; 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

You can never have too many side dish recipes, so give smitten kitchen a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 301 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. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up onion, salt, ground cumin, and a few other things to make it today.

Instructions

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

Ingredients you will need

Cauliflower

Cumin Seeds

Potato

Salt

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Oven

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.While vegetables are roasting, cook onion, garlic, jalapeo, 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

Cauliflower

Vegetable

Potato

Garlic

Ginger

Spread

Onion

Cooking Oil

Equipment you will use

Baking 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.Makes 4 side-dish servings.Cucumber Scallion Raita1/4 cup finely chopped English (seedless cucumber)1 thinly sliced scallion3/4 cup yogurt1/2 teaspoon salt

Ingredients you will need

Cucumber