I served these vegetables alongside the tandoori-style chicken. Roasted cauliflower is completely different from the raw stuff. The flavor is sweet and a little nutty and very pleasant. I roasted these for twice the time called for in the recipe, just to make sure that the cauliflower flavors developed nicely. Yukon Gold potatoes are great because they hold their shape while roasting – Russet or Idaho potatoes would fall apart if you kept them in the oven this long.
Roasted Indian Spiced Cauliflower and Potatoes
Serves 3 as a side dish
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 jalapeño, 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
1/4 cup chicken broth
1/4 cup coconut milk
2 tablespoons lemon juice
1 tablespoon fresh herbs (we used basil, but cilantro or parsley can easily be substituted)
- Preheat oven to 475°F. Toss cauliflower and potatoes with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt in a large glass baking dish. I use a dish that’s big enough to spread everything out into a single layer. Roast in top third of oven for 35-40 minutes, until cauliflower and potatoes are tender and slightly browned. Stir every 10 minutes.
- After veggies have been in the oven about 20 minutes, saute onion and jalapeño in 2 tablespoons of oil in a heavy pan. Cook about 10 minutes, until softened, then add garlic, ginger, and remaining spices. Cook for a minute or two, until garlic and ginger release their scent, then add chicken broth and coconut milk.
- Cauliflower and potatoes should be ready and almost falling apart. Toss with lemon juice in cooking pan, then add to onion mix on stove top. Toss all ingredients together and serve hot.