Indian Spiced Cauliflower and Potatoes

Adjust the spices to your taste in this one skillet, stovetop dish. Add some leftover cooked chicken, if you have it on hand (at the end of cooking time, just to warm).

1 small head cauliflower (or 1/2 large head), broken into florets

(leaves from the cauliflower can be chopped and added too)

1-2 Tbsp. mild oil, such as sunflower or canola

1/2 - 1 tsp. whole cumin seeds

3 medium potatoes, large diced

1 Tbsp. peeled and grated fresh ginger

1 clove garlic, minced or pressed

1/2 tsp. ground turmeric

1/4 tsp. cayenne pepper

1/2 tsp. garam masala

Salt

1-2 Tbsp. snipped cilantro, parsley, or carrot tops for garnish, optional

In large skillet, dry roast the cumin seeds over medium heat on the stove for 30-60 seconds, until they lightly brown and become aromatic.

Add oil and the potatoes (start with 1 Tbsp. and add more if you need it), turn up the heat to medium-high and saute for about 4-5 minutes, or until they are slightly crispy. Stir in the ginger, garlic, turmeric, cayenne and garam masala, and then add the cauliflower along with 1/4 c. of water.

Season with salt.

Reduce heat to a low simmer and cook about 5 more minutes or until the cauliflower is tender and the water has evaporated. To serve, sprinkle with cilantro, if using.

*Variation: add a few halved cherry tomatoes, or small diced slicer tomatoes, to the pan when sauteing the cauliflower.

Recipe created or adapted by Liz Talley, Urban Graze

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