Saturday, March 12, 2011

My Inner Indian


  • 3 pounds potato, large dice
  • 1 head cauliflower, cut into large bite sized pieces
  • 4 tablespoons olive oil
  • 1 teaspoon cumin seeds

     Indian Spice:

  • 1 tablespoon olive oil
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 2 large jalepenos, small dice
  • 1" chunk ginger, small dice
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric

    On a large sheet pan, toss cauliflower in 2 tablespoons of olive oil and 1/2 teaspoon cumin seeds.  On a separate sheet, toss potatoes in 2 tablespoons of olive oil and 1/2 teaspoon cumin seeds.  Bake at 425.  Cauliflower will get nicely browned in about 25 minutes.  Potatoes will be golden in about an hour.

    While the potatoes and cauliflower are roasting, prepare the Indian Spice mixture.  Saute onion in olive oil until translucent, add garlic and spices.  Continue cooking for about 10 minutes.  

    Toss cauliflower and potatoes with spice mixture.  Serve.

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