Cauliflower: Indian Spiced w/Potato
by Lishka DeVoss

INGREDIENTS

INDIVIDUALLY (ready to use):
2 tbsp vegetable oil
1/2 cup water

LARGE BOWL (tossed together):
1 small head cauliflower, cut into 3/4-inch-wide florets
1 large Yukon Gold potato, peeled and cut into 1/2-inch cubes
1/2 tsp cumin seeds (optional)
3 tbsp vegetable oil
1/4 tsp salt

BOWL:
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh jalapeño, minced including seeds
1 thumb fresh ginger, peeled and minced

PREP:
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt

PREPARATION

1. Put oven rack in upper third of oven; place shallow baking pan on rack and then preheat to 475°F.

2. When preheated, spread LARGE BOWL in single layer on hot baking pan and roast — about 20 minutes.

3. In 12-inch heavy skillet over moderate heat, cook BOWL in 2 tbsp oil; stir frequently, until very soft — 8 to 10 minutes.

4. Add PREP and, stirring constantly, cook 2 minutes.

5. Stir in water; scrape up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, 5 minutes — stir occasionally if needed.

Updated 2021-07-22

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