1lbYukon Gold potatoespeeled and cut into 1/2 inch cubes
4cupscauliflower florets
¼cupcanola oil or olive oil
½tspcumin seeds
⅛tspsalt
3clovesgarlicchopped
1cupfinely chopped onion
2tspchopped fresh jalapeno with seeds
2tspfresh gingergrated
1tspground cumin
1tspground coriander
¼tspground turmeric
¼tspcayenne
¼cupfresh coriander or parsleychopped (optional)
Instructions
Preheat the oven to 475°F (245°C).
Place a baking sheet in the preheated oven for 5 minutes to warm.
In a large bowl, mix together the chickpeas, potatoes, cauliflower, canola or olive oil, cumin seeds, and salt until well coated.
Remove the hot baking sheet from the oven and spread the mixture in a single layer on the sheet.
Roast the mixture in the oven, stirring occasionally, for 25 minutes or until the potatoes are tender.
While the bake is roasting, prepare any optional fresh coriander or parsley for garnish.
Serve the spicy Indian cauliflower, potato, and chickpea bake hot, garnished with fresh coriander or parsley if desired, alongside a nice green salad.
Notes / Tips / Wine Advice:
Wine Advice:
For this spicy and flavorful dish, consider a fruity white wine such as Gewürztraminer or a light-bodied red wine like Grenache. If you prefer non-alcoholic options, a refreshing mango lassi would be a perfect pairing.