I was on the last bits of a large bowl of small red potatoes (stoopid buy 1 get 1 free coupons) and was wondering just what to do with them. Then I came across half a head of cauliflower in the crisper leftover from my last batch of giardiniera that really needed something done with it as well.
As it happened, I was planning on making a curry for dinner, and potatoes and cauliflower seemed like a perfect alternative to rice – a thought confirmed when, quick like a bunny, I went to da Google and searched Indian Spiced Potatoes and Cauliflower.
The recipe I found, nice as it was, was a bit more than I was looking for, and it called for some stuff I just do not keep around the house – I mean, cumin seed? The only reason I keep the ground version around is so I can use a bit of it in my chili powder blend. Irregardless, I had those potatoes, and I had that cauliflower, and there WAS curry to be made, surely an accommodation could be reached?
Yep – and a pretty darned tasty accommodation, too, I don’t mind saying. I should note that I purposely kept the seasoning here simple because I was planning this as the base for a large dose of curry and chicken and cucumber and scallions and peanuts and stuff…
•1-1/2 lb small red potatoes, cubed
•1/2 head (or more, if you like) cauliflower, cut into little florets
•5 tbsp canola oil
•1/2 tsp chili powder
(or cumin seed, if you insist)
•3/4 tsp salt
Place a shallow baking dish on the upper rack in your oven and heat to 475°.
Toss the cubed potato and cauliflower with the oil and the seasonings in a large bowl.
Tumble the potato and cauliflower mixture into the baking pan and let roast for about 20 minutes, stirring every now and then, just until tender and the cauliflower is browned in spots.
That’s it – simple and Oh!, so tasty!
You can, of course customize the spices to suit your pantry or tastes, but I think this combination was perfect with my chicken curry, which, ermmm, will be Monday’s post.