Author Notes
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
Ingredients
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1
medium sized head of cauliflower (about 1 pound), cut into medium sized pieces
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3/4 pound
red skinned or other organic potatoes (halved or quartered, depending on the size)
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2 tablespoons
oil (mustard or EVOO)
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1
red onion, thinly sliced
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1/2 teaspoon
teaspoon turmeric
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Pink, regular or sea salt to taste
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4
cloves garlic, sliced
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1 teaspoon
panchphoron (Bengali Five Spice)
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Crushed Red Pepper Flakes or Cayenne to finish
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1 tablespoon
chopped cilantro
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2 tablespoons
fresh lime juice (about 1/2 lime) optional
Directions
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Pre-heat the oven to 375 degrees.
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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)
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Bake for about 10 minutes, scatter with the panchphoron and bake for another 8-10 minutes. The vegetables should be crisp and fork tender.
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Sprinkle with red pepper flakes or cayenne and the cilantro. Squeeze in the lime juice if desired and serve hot.
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