As I had mentioned in my last post, you can use the same spice marinate to bake this delicious Spiced Roasted Cauliflower and Potatoes. Just blanch the cauliflower and boil the potatoes before marinating them with the spices. The veggies do not need the overnight soaking treatment. A simple veggie dish that goes so well with some steamed rice.
Spiced Roasted Cauliflower And Potatoes
6 Medium Sized Yellow Wax Potatoes
1 Medium Sized Cauliflower (about 450 - 500 g)
2 Tbsp Curry Powder
1 tsp Garam Masala
2 tsp Paprika or Cayenne Pepper
2 tsp Garlic Paste
1 Tbsp Ginger Paste
1 tsp Sea Salt
¼ Big Lime, juiced
3 to 4 Tbsp Canola Oil
2 Sprigs Fresh Curry Leaves (optional)
Boil the potatoes and allow them to cool completely. Peel the potatoes and cut them into ¾ inch (2 cm) dice.
Break up the cauliflower into chunky florets, about 1-½ inches (4 cm). Blanch the cauliflower for about 15 seconds, drain into a bowl of ice water for 10 minutes. Drain well and pat dry with paper towel.
Combine all the marinate ingredients and mix well. Rub the cauliflower and potatoes with the marinate mixture.
Preheat the oven to 425˚F/220˚C.
Place the vegetables on a large baking tray in a single layer. Bake the vegetables for about 10 minutes.
Heat the broiler. Place the vegetables under the broiler, about 6 minutes on each side. Serve the vegetables warm with some steamed rice.