Indian Cauliflower and Potatoes
Indian-flavored cauliflower and potato wedges baked in olive oil, cumin, turmeric, and lime—serve with cilantro and basmati rice. Perfect in under an hour!
Keywords
- Egg free
- Pregnancy safe
- Wheat free
- Lactose free
- Vegetarian
- Nut free
- Vegan
- Gluten free
- Dairy free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countrycrock.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pan
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Stove
- Pot
- Serving platter
- Colander
- Peeler
Ingredients
- 2 russet potatoes, cut into thin wedges
- 1 medium cauliflower, cut into bite-size pieces
- 5 tablespoons Country Crock Plant Butter Tub with Olive Oil, divided
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 small onion, finely chopped
- 1/2 teaspoon crushed red pepper, or more to taste
- 1 '' piece fresh ginger, cut into matchsticks
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 cup chopped cilantro
- basmati rice, for serving
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