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Monday, September 10, 2012

Indian Spiced Cauliflower and Potatoes

This is one of my absolute favorite dishes!  Do I say that about everything?  Well I really mean it with this dish.  If you like the flavors of Indian food, then this is an absolutely amazing way to prepare cauliflower.  With all the jarred pastes and sauces that you can find at the supermarket these days, it's really easy to throw together a curry or masala dish with little prep time - especially if you use a can of chickpeas and avoid chopping any meat.  Easiest dinner ever.  Yet every time I decide to do this, I am absolutely compelled to make this cauliflower as a side dish.  It really is that good.  I just need to have it.

Indian Spiced Cauliflower and Potatoes
recipe adapted from Smitten Kitchen

1 head of cauliflower (about 1-3/4 lbs), diced in 3/4 inch pieces
3 yukon gold potatoes (about 1-1/2 lbs), peeled and diced in 1/2-inch pieces
5 Tbsp canola oil
1/2 tsp cumin seed
1/2 tsp kosher salt
1 medium onion, finely diced
2 garlic cloves, minced
2 tsp minced ginger
1 tsp cumin
1/2 tsp coriander
1/4 tsp turmeric
1/8 tsp cayenne
1/2 cup water

Put a large baking dish on the middle rack of your oven and preheat to 475 degrees.  While the oven is heating up, combine the cauliflower, potatoes, 3 Tbsp of the oil, cumin seed, and half the salt in a large bowl.  Once the oven is preheated, spray the baking dish with cooking spray and add the vegetables.  Bake in the oven for about 25 minutes until the potatoes are cooked through, stirring occasionally.  While the vegetables bake, heat the remaining oil in a large nonstick pan over medium heat.  Add the onion, garlic, and ginger and cook stirring frequently until the onions are golden, about 8 to 10 minutes.  Add the cumin, coriander, turmeric, cayenne and remaining salt to the pan, and stir constantly for about 2 minutes.  Add the water and stir, scraping up any browned bits.  Then add the cooked vegetables and combine.  Turn the heat down and cover.  Let cook for another 5-10 minutes, stirring occasionally.  I let it cook closer to 10 minutes because I like the cauliflower and potatoes to really blend together until it becomes like a really delicious, super chunky, mashed potato cauliflower dish.

You can absolutely serve this by itself.  It is so good that it can easily stand alone.  I always make it as a side dish to something and brown basmati rice.  I'd rather not double up on the carbs, but if I didn't make the rice, Jim would probably lose his mind.  If I'm in a really crazy mood, I'll heat up some whole wheat naan bread.  Call the police because this is so delicious it must be illegal.

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