Garlic and Ginger and Onions - Oh My!

Indian Spiced Cauliflower and Potatoes
Originally from Gourmet Magazine

I first read this recipe on another blog and my first thought was – “what could be bad?” The answer? Absolutely nothing, it’s delicious. Sweet roasted cauliflower and crispy potatoes get tossed with a spiced ginger, garlic, onion & jalapeno relish – great Indian flavors that would go really well with just about anything. Try it alongside grilled chicken or flank steak, or as a great vegetarian option with a dollop of yogurt.

What I did differently (and would do again):
-I used ground cumin instead of cumin seeds
-I swapped out the turmeric for mild curry powder
-I omitted the water & just tossed the onion/garlic/ginger/jalapeno oil with the roasted veggies
-I added a handful of chopped cilantro at the very end (don’t I always?)

The Recipe:
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb. Yukon Gold potatoes, cut into 1/2-inch cubes
5 Tbsp. vegetable oil
1/2 tsp. cumin seeds
3/4 tsp. salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tsp. minced fresh jalapeño, including seeds
2 tsp. minced peeled fresh ginger
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/4 tsp. cayenne
1/2 cup water

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, and 1/4 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.