Cauliflower and Potatoes
Here we go again- this is yet another version of cauliflower. I should go back and look on this blog and count how many different cauliflower recipes I have. It is my husbands favorite thing to eat so I try to make it as much as I can- the problem is, coming up with different versions of the same vegetable- yes you are right- I am patting myself on the back for coming up with a new recipe.
Well, it is really not new. I remember eating this kind of a dish at wedding parties in India. It was not the most healthy way of cooking it.. they would fry the cauliflower florets and potatoes first and then cook it with lots of onions, ginger, garlic and tomatoes. It tasted really good but I certainly didn’t want to make it the same way. So- I decided to roast the vegetables in a large cookie sheet to attain similar results. I roasted them till they were soft and golden brown. I then started a saucepan with oil, cumin seeds, onion, ginger and garlic. I later added the crushed tomatoes and other spices.
Overall, it is a fairly simple dish with a few extra steps- but it is worth the work. The dish is delicious…
- 1 head of cauliflower, cut into florets
- 3 to 4 medium yellow skinned potatoes, cut into ½ inch wedges
- 2 tablespoons extra light olive oil
- Salt
Preheat oven to a high broil.
Place the potatoes and cauliflower onto a lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Broil for about ten minutes or till the cauliflower and potatoes are golden brown. Keep aside.
- 1 large yellow onion
- 4 garlic cloves
- 2-inch piece of ginger
Process the onion, garlic and ginger till they are chopped fine. Keep aside.
- 2 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- Salt
- ½ cup crushed tomatoes
- ½ cup cilantro, chopped
Heat a large wok-like pan and add the olive oil. Add the cumin seeds and sauté for ten seconds until the seeds begin to sizzle. Add the onion, garlic and ginger mixture. Saute on high heat for 2 to 3 minutes. Add the crushed tomatoes and sauté for another 2 to 3 minutes. Add the coriander, turmeric and cayenne pepper. Add the broiled cauliflower and potato wedges. Mix well and sprinkle salt. Cover with lid and cook on low heat for 10 minutes or till the potatoes are cooked through. Take the lid off and turn the heat up and sauté for another 3 to 4 minutes. Check for seasonings and top with cilantro.
