Indian-Spiced Cauliflower & Potatoes
Author: Laura B. Russell
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
This vibrant dish by Laura B. Russell from her new cookbook, Brassicas, is fragrant with chile, coriander, cumin and turmeric. One of my very favorite vegetables to order at Indian restaurants, it can be made as spicy (or mild) as you like by adding (or subtracting) fresh jalapeno chiles.
  • 2 tablespoons canola oil or coconut oil (divided)
  • 1 tablespoon peeled, minced fresh ginger
  • 1½ pounds baking potatoes (about 2), peeled and cut into ½-inch cubes (about 3 cups)
  • 1 small head of cauliflower, cored and cut into bite-size florets (about 4 cups)
  • 1¼ teaspoons kosher salt (divided)
  • 1 tablespoon minced jalapeno chile
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 tablespoons water
  • ½ cup shelled green peas, thawed if frozen (I didn't have any and left them out)
  • ¼ cup chopped fresh cilantro
  1. Put a large (12 inches or wider), deep frying pan, preferably nonstick, over medium heat. When the pan is hot, add 2 tablespoons of the oil and the ginger and cook, stirring, for about 30 seconds, until fragrant. Add the potatoes, stir to coat with the oil, and cook, stirring occasionally, for 6-8 minutes, until the potatoes start to soften.
  2. Add the remaining 1 tablespoon oil, the cauliflower, and ½ teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Stir in the chile, coriander, turmeric, cumin, and the remaining ¾ teaspoon salt. Add the water, cover the pan, and then turn down the heat to low. Simmer for 5-8 minutes more, until the potatoes and cauliflower are tender. Stir in the peas and cook for about 2 minutes, until heated through. Taste and add additional salt if needed. Stir in the cilantro just before serving. Serve hot or at room temperature.
Recipe by A Girl Defloured at