Spiced Up Potato & Cauliflower

Spiced Up Potato & Cauliflower

An abundance of market-fresh cauliflower forced us to get creative with a side dish perfect as part of an Indian feast, or indulgent on it’s own drizzled with yogurt.  Kid tested and approved (I left the cilantro-chili garnish off of the kid plate).  Garam Masala, or ‘Hot Spices’ is generally a blend of warm spices.  This can be store bought.  

½ head large cauliflower, in very large florets

1 very large Yukon Gold Potato, or 2 medium, cut into 1 inch cubes

3 tbsp. coconut oil

1 heaping tbsp. Garam Masala

generous amount of kosher salt

½ bunch cilantro, finely chopped

1 long red red chili, finely diced

• Preheat oven to 425°F

• Place cauliflower and potatoes on a large baking sheet lined with parchment paper

• In a small frying pan over medium heat, melt coconut oil.  Once melted, sprinkle garam masala all over the coconut oil and allow to ‘bloom’ or ‘temper’ for about 30 seconds

• Pour this mixture all over the potatoes and cauliflower.  Sprinkle generously with salt.  Remember, potatoes love salt.  Using your hands, toss this mixture thoroughly, and then spread out all over pan, giving as much space as possible between vegetables.

• Roast for 20-25 minutes, until potatoes are fork tender.  Do not disturb while roasting to ensure a deep crust forms on the bottom of the vegetables. 

• Meanwhile finely chop your cilantro and chili and mix together in a small bowl if you like.  Sprinkle this on your platter of Spiced Up Potato & Cauliflower or have at the table to add to individual plates.