Roasted Cauliflower & Potatoes Indian Style
- Number of Servings: 4
Ingredients
1 head cauliflower cut into florets, cut stems into 1 inch piecesfingerling potatoes, cut in half lengthwise1 tsp cumin seed1/4 tsp salt2 TBS olive oil2 TBS olive oil1 TBS tumeric2 garlic cloves, minced1 serrano chili, minced (to taste, less if you don't like spicy)1/2 tsp ground corriander1/2 tsp ground cumin2 tsp. grated ginger1/4 tsp cayenne1/2 cup water
Preheat oven to 475 degrees.
Cut cauliflower into florets and use stems too.
Cut potatoes in half (Smaller if using regular potatoes, bite size)
Toss in 2 TBS olive oil, cumin seed and salt.
Place on a baking sheet and place on top shelf of oven. Roast for about 15-20 minutes until lightly brown and tender.
While the cauliflower and potatoes are roasting, prepare the sauce. Heat a medium saute pan with remaining olive oil, onions, serrano, ginger and garlic. Cook until onions are tender, about 10 minutes. Add ground corriander, ground cumin and ground cayenne pepper. Add a little bit of water to this mixture to loosen any of the yummy golden bits that are stuck to the bottom of the pan, but don't make onions soupy.
When the roasted vegetables are done, pour the onion mixture over the cauliflower and potatoes, toss and serve hot!!!
Can be served as a side dish to chicken or other grilled meat, or served as a vegetarian meal with steamed rice or naan bread.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABACHAN.
Cut cauliflower into florets and use stems too.
Cut potatoes in half (Smaller if using regular potatoes, bite size)
Toss in 2 TBS olive oil, cumin seed and salt.
Place on a baking sheet and place on top shelf of oven. Roast for about 15-20 minutes until lightly brown and tender.
While the cauliflower and potatoes are roasting, prepare the sauce. Heat a medium saute pan with remaining olive oil, onions, serrano, ginger and garlic. Cook until onions are tender, about 10 minutes. Add ground corriander, ground cumin and ground cayenne pepper. Add a little bit of water to this mixture to loosen any of the yummy golden bits that are stuck to the bottom of the pan, but don't make onions soupy.
When the roasted vegetables are done, pour the onion mixture over the cauliflower and potatoes, toss and serve hot!!!
Can be served as a side dish to chicken or other grilled meat, or served as a vegetarian meal with steamed rice or naan bread.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABACHAN.
Nutritional Info Amount Per Serving
- Calories: 247.8
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 216.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 8.0 g
- Protein: 6.0 g
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