Indian Spiced Cauliflower and Potatoes
adapted from Smitten Kitchen
1/2 head cauliflower, cut into florets
3-4 medium potatoes, cut into 3/4" chunks
1/2 tsp cumin seeds
1/4 tsp salt
1 onion, diced
2 cloves garlic, finely chopped
2 tsp grated fresh ginger
1 1/2 tsp cumin
1 tsp coriander
1/2 tsp salt
1/2 c water
Preheat oven to 475 degrees. Line a baking sheet with foil and spray with cooking spray.
Toss cauliflower, potatoes, cumin seeds, salt, and olive oil to coat in a medium bowl. Spread evenly on baking sheet. Bake for 20 minutes or until tender, stirring occasionally.
Saute onion in a little olive oil on medium high heat until lightly browned. Add garlic, ginger, cumin, coriander, and salt, and cook for a minute more. Add water and scrape up any brown bits on the bottom of the pan. Add cauliflower and potatoes and toss with onion mixture until water is mostly evaporated. Add additional salt to taste.
Serve with basmati rice.
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