A simple homestyle recipe pairing the very comforting cauliflower with its companion the potato. This recipe has been adapted for roasting which adds a deeper layer of flavor to these mildly seasoned vegetables. —Rinku Bhattacharya /Spice Chronicles
medium sized head of cauliflower (about 1 pound), cut into medium sized pieces
red skinned or other organic potatoes (halved or quartered, depending on the size)
oil (mustard or EVOO)
red onion, thinly sliced
Pink, regular or sea salt to taste
cloves garlic, sliced
panchphoron (Bengali Five Spice)
Crushed Red Pepper Flakes or Cayenne to finish
fresh lime juice (about 1/2 lime) optional
In a mixing bowl, toss the oil, red onion, turmeric, salt and garlic and toss and mix well. Place the vegetable in a large casserole dish (I find this works better than a baking sheet, even though it is spread out in both cases)
Bake for about 10 minutes, scatter with the panchphoron and bake for another 8-10 minutes. The vegetables should be crisp and fork tender.
Sprinkle with red pepper flakes or cayenne and the cilantro. Squeeze in the lime juice if desired and serve hot.