Description
A delightful dish that marries roasted cauliflower and potatoes with a medley of warm spices, creating a vibrant and comforting meal.
Ingredients
Scale
- 1 medium head cauliflower, chopped into even pieces
- 2 medium potatoes (Russet or Yukon Gold)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder, adjust to taste
- 1 teaspoon salt, adjust to taste
- 1 teaspoon amchur powder (optional, can substitute with lemon juice)
- 2 cloves garlic, grated (or garlic powder as substitute)
- 1 inch ginger, grated (or ginger powder as alternative)
- 3 tablespoons olive oil (or avocado oil or melted ghee)
- 1 tablespoon fresh lemon juice (for garnish)
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the chopped cauliflower florets and cubed potatoes in a large mixing bowl.
- Drizzle the olive oil over the vegetables; add turmeric, cumin, coriander, garam masala, red chili powder, salt, and optional amchur. Toss to coat.
- Spread the seasoned vegetables evenly on the lined baking sheet in a single layer.
- Bake for 40-45 minutes, stirring halfway through until tender and lightly browned.
- Garnish with lemon juice and chopped cilantro before serving.
Notes
For extra crunch, consider broiling the vegetables for a few minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg