ALOO GOBI WITH ROASTED CAULIFLOWER (for four)
one 2 pound head cauliflower, cut into 1 inch florets
1-1/4 pound Yukon Gold potatoes, peeled and cut into 1 inch cubes
5 tablespoons vegetable oil
½ teaspoon cumin seeds
¾ teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeno, including seeds
2 teaspoons minced peeled fresh gingerroot
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cayenne
½ cup water
- Put oven rack in upper third of oven and place a shallow baking pan (or a jelly roll pan) on rack. Preheat oven to 450*.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds and ¼ 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, jalapeno 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 ½ 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 to 10 minutes.
adapted from Gourmet Magazine, February, 2004