Description
Cauliflower and Potato Bake is a heartwarming dish that combines tender cauliflower and creamy potatoes, infused with aromatic spices, making it a delightful centerpiece for any gathering.
Ingredients
Scale
- 4 cups cauliflower florets
- 2 large Yukon Gold potatoes, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- Fresh cilantro leaves for garnish
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until fragrant, about 2 minutes.
- Stir in ground turmeric and cumin seeds; toast for about 1 minute.
- Add the cauliflower florets and diced potatoes to the skillet, mixing well to coat with spices.
- Transfer the mixture to a greased baking dish, spreading evenly.
- Bake for 30-35 minutes or until golden brown and aromatic.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian Side
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added richness, layer cheese before baking. - Substitute regular potatoes with sweet potatoes or add spinach for extra nutrition. - To store leftovers, place them in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through.