Recipe by BayLeigh Ann
Spicy, sweet and delicious! A nutritious side dish that's a great source of fiber. The servings are quite large.
Top Review by nemokitty
Delicious!! I served this as our main course for dinner and we couldn't stop eating it. We love spicy food so this was perfect. I left out the fennel seeds....didn't have any in the pantry and used regular salt instead of sea salt. Made for PAC Spring 2012.
- 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
Directions See How It's Made
- 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!