Roasted Cauliflower & Potatoes with Indian Spices

I’ve gushed before about roasted vegetables, and in particular my deep love of cauliflower roasted with mustard. I also mentioned this particular recipe for roasting cauliflower during that post. One that I’ve been meaning to put on here for a while, as every time I make it, someone is going home with the “how to” for putting this dish on their own dinner table. It’s a very simple dish, so it’s perfect to serve along side a buffet of curries. But beware, you may spend hours stewing lamb and chicken and lentils with wonderfully fragrant spices, but this little side of cauliflower and potatoes tends to become the star of the show.

If you don’t have a mortar and pestle don’t fret; just throw the toasted spices in a plastic zip-top bag (once they have cooled of course), and bash them with a rolling pin, or the butt end of your chef knife handle. I’m not going to recommend using a spice grinder. I’m not saying the final dish won’t taste good, but my spices don’t grind up as fine when I use the mortar and pestle, so I can’t say how this would taste with finely ground up spices. If you’re determined to use one, maybe cut back a little bit on the amount of spice. Or go for it and use the full amount – just be sure to tell us how it works out in the comments.

Roasted Cauliflower & Potatoes with Indian Spices

1 head of cauliflower, cut into pieces
1 large russet potato
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1-2 dried chilis (you can substitute 1/4 – 1/2 tsp chili flakes if you like)
1 tsp tumeric
1 tsp brown mustard seeds
1 tsp kosher salt
1/4 tsp pepper
1 – 2 Tbsp extra virgin olive oil
2 Tbsp butter, melted

Preheat oven to 400°F.

Place cauliflower pieces in a large mixing bowl. Peel the potato and cut in half lengthwise, then cut into thin slices and add to the cauliflower.  In a small pan, toast coriander and cumin seeds over medium heat for approximately 1-2 minutes or until you start to smell the spices – be sure to move the pan around a few times. Pour the seeds into a mortar and pestle and grind up. Add the chili peppers and grind some more. Pour the mixture over the cauliflower and potato, then add the tumeric, mustard seeds, salt and pepper. Pour the olive oil and melted butter over the vegetables, and mix everything together (this step is easier to do with your hands).

Scatter the vegetables onto a baking sheet and roast in the preheated oven for 45 minutes to 1 hour, or until browned. Stir the vegetables every 15 minutes or so. Serve hot or at room temperature.

Serves 6.


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