One-Pot Wonders

Roasted Cauliflower and Potatoes with Bengali Spices

April 14, 2014
1 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Heidi Knowlton
    Heidi Knowlton
  • Jayasri

2 Reviews

Heidi K. March 31, 2018
Item #2 in the directions seems to have something missing. Does the onion/oil mixture get mixed with the vegetables before putting in the baking dish?
Jayasri February 7, 2019
Heidi K. Yes, the onion/oil mixture does get mixed in. I tried the recipe. panchphoran is an acquired taste, so I would add a little less to start with.