adapted from Indianish by Priya Krishna
2 medium russet potatoes (cut into 2-inch sticks)
1 medium head cauliflower (broken apart into small florets)
5 Tbsp olive oil, divided
1 tsp cumin seeds
1/2 tsp ground turmeric
1 small yellow onion (finely diced)
Pinch of asafetida* (optional)
Pinch of red chili powder
1 Tbsp of julienned fresh ginger
1 Tbsp fresh lime juice, more if needed
1/2 cup chopped fresh cilantro leaves for garnish
Yield: 4 Servings
Oven: 400˚ F.
Preheat oven to 400˚ F. Line a baking sheet with foil.
In a large bowl, toss the vegetables with 2-3 tablespoons of oil. Spread them in an even layer on the baking sheet. Roast for 30 minutes tossing them halfway through the baking time. Once the vegetables have browned and are a little crisp on the edges remove from the oven and set aside.
In a large sauté pan over medium-high heat, warm 2 Tablespoons of oil. When the oil shimmers, add the cumin seeds. Cook the seeds until they turn a medium shade of brown, 1 minute max. Reduce the heat to medium and swirl in the turmeric. Add the onion, sautéing for 4-6 minutes, until the onion is translucent. Add a pinch of asafetida (if using), red chili powder, and ginger. Cook for another minute.
Stir in the roasted cauliflower and potatoes and gently mix everything together being careful not to break up the cauliflower. Add salt and cook a little longer until tender. Remove from the heat and add a squeeze of lime juice (about 1 Tablespoon) and salt if needed. Garnish with cilantro and serve.
*asafetida is a unique pungent spice with flavors of garlic and onion. It is available at Indian markets or here at the World Spice Merchant.