One-Pot Wonders

Roasted Cauliflower and Potatoes with Bengali Spices

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

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

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