Spicy Cauliflower Potatoes Recipes

SPICY POTATOES & CAULIFLOWER

Spicy Potatoes & Cauliflower image

Spicy, sweet and delicious! A nutritious side dish that's a great source of fiber. The servings are quite large.

Provided by BayLeigh Ann

Categories Yam/Sweet Potato

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

1 head cauliflower, broken into flowerets
2 medium potatoes, skin removed and cut into 1 inch pieces
2 medium sweet potatoes, skin removed and cut into 1 inch pieces
2 tablespoons olive oil
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon red pepper flakes, crushed
3/4 teaspoon turmeric
1 teaspoon coriander
1 teaspoon sea salt
1/8 teaspoon black pepper

Steps:

Preheat oven to 425.
Place potato/cauliflower in large bowl or plastic bag. Please note it is important that the cauliflower is about the same size as the potatoes to ensure even cooking. The more caramelized the cauliflower the sweeter it becomes.
Add oil. Toss to cover thoroughly so the spices have something to help them adhere.
Then add spices about 1/4 at a time and toss throughly. This will help the spices be evenly distributed.
Pour mixture into roasting pan and roast in oven for 30 minutes turning once.
Remove when tender. The servings are very large and nutritious
Option 1: Add a couple of heads of garlic! yummmm.
Option 2: For a simpler but just as delicious variation without the spice use Herbes de provence!

INDIAN SPICED CAULIFLOWER AND POTATOES

Indian Spiced Cauliflower and Potatoes image

Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 15

Ingredients

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
1/2 cup water
Accompaniment: lemon wedges

Steps:

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

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