Indian Spiced Cauliflower and Potatoes

READY IN: 50mins
Recipe by Pyramidd

Indian Spiced Cauliflower and Potatoes

Top Review by luvcookn

I made this last night for dinner...and it is just wonderful. The only thing I changed was I omitted the cayenne and jalapenos. I used my homemade hot sauce instead. I doubled the recipe because I knew it would be good...and I wanted plan ahead for tonight!!! Thank you!

Ingredients Nutrition


  1. Put oven rack in upper third of oven and place a shallow baking pan on rack.
  2. Preheat oven to 475°F.
  3. Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt.
  4. 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.
  5. 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.
  6. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes.
  7. Stir in water, scraping up any brown bits from bottom of skillet.
  8. Stir in roasted vegetables; cook, covered, stirring occasionally, 5 minutes.

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