Personalized Chef Aprons and More!
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,
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.