click to rate
1 vote | 237 views

Fragrant, spicy Cauliflower and Potato dish.

Prep time:
Cook time:
Servings: 6
Tags:

Ingredients

Cost per serving $0.55 view details

Directions

  1. Prep:
  2. I toast a batch of cumin seeds twice a year and keep them in the freezer to grind as I need them.
  3. Boil the potatoes plenty beforehand and keep in the fridge.
  4. Dice into 3/4 in or so pieces the day of cooking.
  5. Break apart the cauliflower florets and hold in ice water
  6. Grind the roasted cumin, coriander, turmeric, red peppr, and plack pepper. Combine ground ingredients with chopped serrano and salt in a prep bowl.
  7. Heat oil over medium heat, sizzle un-roasted cumin seeds 6-8 seconds or until you can smell the oils being released.
  8. Brown the cauliflower for a couple of minutes or until they have a few brown spots. Cover and simmer over low heat for about 6 min being careful to maintain crispness.
  9. Stir in the remaining ingredients and cook uncovered over low heat until potatos are heated through--about 3-4 minutes. Stir gently to keep from sticking.

Toolbox

Add the recipe to which day?
« Today - Oct 29 »
Today - Oct 29
Oct 30 - Nov 05
November 6 - 12
November 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 6 servings
Calories 152  
Calories from Fat 102 67%
Total Fat 11.57g 14%
Saturated Fat 1.6g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 338mg 10%
Total Carbs 11.52g 3%
Dietary Fiber 2.1g 7%
Sugars 1.18g 1%
Protein 1.87g 3%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment