Indian Spiced Cauliflower and Potatoes
- Number of Servings: 4
Ingredients
Cauliflower, raw, 2 cup Baked Potato (baked potatoes), 2 cupOlive Oil, 2 tbsp Cumin seed, 0.5 tspSalt, 0.5 tspOnions, raw, 1 cup, chopped Garlic, 3 cloves Jalapeno Peppers, 0.5 pepperGinger, ground, 1 tbsp Cumin (ground), 1 tspCoriander, ground, 0.5 tspTurmeric, ground, 0.25 tspPepper, red or cayenne, 0.25 tspWater, tap, 0.5 cup (8 fl oz)
1 Put oven rack in upper third of oven and place a shallow baking pan on rack
2 Preheat oven to 475 F
3 Toss cauliflower and potatoes together in a bowl with 1 tablespoon oil, cumin seeds, and1/4 teaspoon salt
4 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
5 While vegetables are roasting, cook onion, garlic, jalapeno, and ginger in remaining 1 tablespoon oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes
6 Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes
7 Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables
8 Cook, covered, stirring occasionally, 5 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user UR2LOVEIT.
2 Preheat oven to 475 F
3 Toss cauliflower and potatoes together in a bowl with 1 tablespoon oil, cumin seeds, and1/4 teaspoon salt
4 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
5 While vegetables are roasting, cook onion, garlic, jalapeno, and ginger in remaining 1 tablespoon oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes
6 Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes
7 Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables
8 Cook, covered, stirring occasionally, 5 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user UR2LOVEIT.
Nutritional Info Amount Per Serving
- Calories: 154.5
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 311.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.2 g
- Protein: 3.0 g
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