Indian Spiced Cauliflower And Potatoes Recipe

Name: Indian Spiced Cauliflower And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of Cauliflower, cut into 3/4 inch florets; 1 pound of Potatoes, peeled and cut into 1/2 inch cubes; 1 medium red pepper, cubed; 5 tbsp vegetable oil; 1/2 tsp cumin seeds; salt; 1 medium onion, finely chopped; 2 garlic clove, finely minced; 2 tsp minced peeled fresh ginger; 1 tbsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp cayenne; 1 tbsp paprika; 1 cup water; 1/4 cup sour cream

Servings: persons

1 head of Cauliflower, cut into 3/4 inch florets
1 pound of Potatoes, peeled and cut into 1/2 inch cubes
1 medium red pepper, cubed
5 tbsp vegetable oil
1/2 tsp cumin seeds
salt
1 medium onion, finely chopped
2 garlic clove, finely minced
2 tsp minced peeled fresh ginger
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cayenne
1 tbsp paprika
1 cup water
1/4 cup sour cream

1
Preheat oven to 475 degrees.
2
Toss cauliflower and potatoes together on a large baking sheet with about 3 tbsp of vegetable oil, cumin seeds and season with salt. Roast on the top rack in your oven for about 20 minutes, turning once, or until the cauliflower begins to brown, and the potatoes are tender.
3
While the cauliflower and potatoes are roasting, cook the onion, garlic and ginger in a large skillet with the remaining 2 tbsp of vegetable oil over medium heat, stirring frequently, until the onions turn translucent. Add your spices: cumin, coriander, tumeric, cayenne and paprika and cook for approximately 2 minutes. Stir in water and bring to a boil. Add roast cauliflower and potatoes and cubed peppers. Cook covered for about 5 additional minutes. Turn off heat and add the sour cream, stirring gently to combine.
4
Serve over steamed white or brown rice.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 head of Cauliflower, cut into 3/4 inch florets, 1 pound of Potatoes, peeled and cut into 1/2 inch cubes, 1 medium red pepper, cubed, 5 tbsp vegetable oil, and more.

Yes, Indian Spiced Cauliflower And Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Spiced Cauliflower And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions