Roasted Aloo Gobi

We had some cauliflower to use up, and Libby told me once that I need to learn to make delicious vegetables, so I made an Indian version of roasted cauliflower and sweet potatoes.

  

Ingredients:

Roasting Veggies:

• 2 medium russet potatoes or one long/large sweet potato, cut into 3/16" coins
• 1 medium head of cauliflower, cut into small florets
• 1/2 large red pepper, cut into 3/4" chunks
• 3 Tbsp. olive oil

Sauce:

• 2 Tbsp. olive oil
• 1 tsp. cumin seeds
• 1 small onion, finely chopped
• 1 Tbsp. thinly sliced ginger
• ½ tsp. ground turmeric
• 1/2 tsp garlic powder
• Pinch to 1/8 tsp red chili powder
• 1 tsp. (or more to taste) kosher salt
• 1 Tbsp. (or more) fresh lime juice (I used juice of 1 lime)
• 1/4 to 1/2 cup chopped cilantro leaves with tender stems 

 

Instructions:

1. Preheat oven to 400° (use convection setting if you have it) 
2. Line a half sheet pan with a Silpat mat or foil. 
3. Toss potatoes and cauliflower with 3 Tbsp. oil on sheet pan. 
4. Spread in an even layer and sprinkle with a little salt and black pepper.
5. Roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool a bit.
6. A few minutes before the roasting time ends, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. (The pan needs to be large enough to hold all the veggies later.)
7. Add cumin seeds and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. 
8. Reduce heat to medium and add in onion and cook, stirring frequently, until translucent, 4–6 minutes. 
9. Add ginger and spices, cook for about 1 minute longer.
10. Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix so the cauliflower does not fall apart. 
11. Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender, up to 5–6 minutes. (My veggies were soft enough just from roasting, and did not need much time.)
12. Add lime juice, stir. Taste and add more lime juice or salt, if needed.
13. Top with cilantro and serve.
       

Carole's Notes:

Sue, Joe, and I all liked this - it was indeed delicious vegetables! I think we all had seconds!

We had it with Chana Masala and garlic naan.

The recipe is lightly adapted from https://www.bonappetit.com/recipe/roasted-aloo-gobi-potatoes-and-cauliflower