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Fragrant, spicy Cauliflower and Potato dish.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.55 view details


  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.


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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%
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