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Indian Spiced Cauliflower and Potatoes

    1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
    1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
    5 tablespoons vegetable oil
    1/2 teaspoon cumin seeds
    3/4 teaspoon salt
    1 medium onion, finely chopped
    2 garlic cloves, finely chopped
    2 teaspoons minced fresh jalapeno, including seeds
    2 teaspoons minced peeled fresh ginger
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon turmeric
    1/4 teaspoon cayenne
    1/2 cup water

  Put oven rack in upper third of oven and place a shallow baking pan
 on rack. Preheat oven to 475F.

  Toss cauliflower and potatoes together in a bowl with 3 tablespoons
 oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and
 roast, stirring occasionally, until cauliflower is tender and browned
 in spots and potatoes are just tender, about 20 minutes.

  While vegetables are roasting, cook onion, garlic, jalapeno, and
 ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over
 moderate heat, stirring frequently, until very soft and beginning to
 turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric,
 cayenne, and remaining 1/2 teaspoon salt and cook, stirring
 constantly, 2 minutes. Stir in water, scraping up any brown bits
 from bottom of skillet, then stir in roasted vegetables. Cook,
 covered, stirring occasionally, 5 minutes.