INDIAN SPICED CAULIFLOWER AND POTATOES
Steps:
- Preheat oven to 475 degrees. Toss cauliflower and potatoes together on a large baking sheet with about 3 tbsp of vegetable oil, cumin seeds and season with salt. Roast on the top rack in your oven for about 20 minutes, turning once, or until the cauliflower begins to brown, and the potatoes are tender. While the cauliflower and potatoes are roasting, cook the onion, garlic and ginger in a large skillet with the remaining 2 tbsp of vegetable oil over medium heat, stirring frequently, until the onions turn translucent. Add your spices: cumin, coriander, tumeric, cayenne and paprika and cook for approximately 2 minutes. Stir in water and bring to a boil. Add roast cauliflower and potatoes and cubed peppers. Cook covered for about 5 additional minutes. Turn off heat and add the sour cream, stirring gently to combine. Serve over steamed white or brown rice.
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Khangelani Masakazi
[email protected]This dish was a bit bland for my taste. I think it could use more spices.
Kelvin Tinashe
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Asim Bangash
[email protected]5 stars! This recipe is a keeper. I will definitely be making it again.
Farhan Arain
[email protected]I made this dish last night and it was a hit! My family loved the flavors and the crispy texture of the cauliflower.
Donald Goode
[email protected]This is an amazing vegan recipe that I highly recommend. The combination of cauliflower and potatoes is perfect, and the spices give it a delicious flavor.