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Indian-spiced cauliflower and potatoes from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • cauliflower
  • ground cayenne pepper
  • ground coriander
  • ground cumin
  • fresh ginger
  • turmeric
  • potatoes
  • cumin seeds
  • jalapeño chiles

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Notes about this recipe

  • lorloff on September 28, 2014

    really great recipie the roasting works really well consentrating the spices and intensifying the taste of the cauliflower. I used purple potatoes from the farmers market and it was great

  • Bloominanglophile on February 12, 2014

    Since this recipe received 3 good reviews, I had to try it. Delicious, and easy to make (reasonable for a busy weeknight). I like how the cauliflower and potatoes are roasted instead of boiled or steamed for a fuller flavor. Will definitely make this again!

  • schenck65 on June 14, 2012

    I made this without the potatoes, using golden cauliflower. Easy and deeply flavorful. Kids ate it happily. I couldn't stop snacking on the tasty little bits.

  • Laura on January 12, 2011

    Pg. 588. This was really tasty. I have to confess, I subbed brussel sprouts for the potatoes.

  • Jane on December 05, 2010

    Loved this. It's a different twist on aloo gobi. The cauliflower and potatoes are oven roasted before being mixed with the spices and onions. Great flavor, very easy to make.

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