Spicy Potatoes And Cauliflower Food

INDIAN SPICED CAULIFLOWER AND POTATOES

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.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

SPICY POTATOES & CAULIFLOWER

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!

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

CROCK POT POTATO AND CAULIFLOWER DAL WITH SPICY SHALLOTS

Steps:

• In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
• Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
• Pour onion and celery and spice mixture over and stir well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
• To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
• Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
• The 150 Best Slow Cooker Recipes.

SPICY POTATOES AND CAULIFLOWER

Steps:

• Heat oil in wide, deep skillet or Dutch oven. Add onions and cook over medium heat until wilted.
• Add garlic and continue to cook.
• Cut potatoes and cauliflower into 1" chunks.
• When garlic is softened, add potatoes to pan and increase heat to high. Stir often, cook for 10 minutes.
• Add cauliflower, lots of salt and pepper, canned chilies, and jalapeno.
• Stir well, cover and lower heat to medium-low.
• Cook 15 minutes or until cauliflower is tender.
• Place in serving bowl and toss with half of cheese. Sprinkle remaining cheese over the top.