It's so weird how taste buds change, isn't it? You expect your taste in everything else to change even though sometimes that's shocking too. When I was little I went through a phase where I'd only wear clothes if they were purple. In high school M.U.D.D. jeans and Abercrombie mini-sweaters were all the rage, and in college I thought I'd never trade my Rainbow flip flops for Louboutin stiletto's (ok... so that hasn't happened yet but a girl can dream).
But certain foods have a funny way of suddenly tasting amazing and making you wonder where they've been your whole life - and what they've been doing outside your belly.
Which brings me to cauliflower. I know you're saying ewwwwww cauulifloowwerr! It's to vegetables what merlot is to wine (post-Sideways) - completely under appreciated until you taste some that makes you wonder why you've shelved it for so long.
This, dear readers, is that recipe. I first found it on SmittenKitchen and was intrigued to give Indian spices a try - and since then I'm a woman obsessed. With cauliflower.
It's crazy easy and involves only a handful of ingredients (cauliflower, onion, and potatoes) but the flavor is big. HUGE, even. I've made it several times and I'm always amazed at how this sad little veggie that never gets much love can taste so freaking amazing. This go around I swapped in yams for the yukons and I don't think I'll go back to the original version - the sweetness of the yams matched the spices perfectly and even though it's a simple vegetarian dish I could eat a giant bowl for dinner... and lunch tomorrow... and dinner tomorrow night.
If you're like I was and nervous to venture into the realm of Tumeric and Coriander and Cumin - get to it! This is a great gateway dish and I promise you won't be disappointed. And if you are, invite me over to finish your portion.
AND DON'T FORGET! Tomorrow's the last day to enter my giveaway! So hop on over here for your chance to win some of my favorite sweets :)
Indian Spiced Cauliflower and Potatoes
1 head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (I used a big yam)
5 tbsp. vegetable oil (I used 4 tbsp. olive oil)
1/2 tsp. cumin seeds
3/4 tsp. salt
1 medium onion, finely chopped (I used a red onion)
2 garlic cloves, finely chopped
2 tsp. minced fresh jalapeno, including seeds
2 tsp. minced peeled fresh ginger (I used powder)
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. tumeric
1/4 tsp. cayenne
1/2 cup water
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475 F.
Toss cauliflower and potatoes together in a bowl with 3 tbsp. oil (I only needed 2 tbsp.), cumin seeds, and 1/4 tsp. salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeno, and ginger in remaining 2 tbsp. oil in a heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8-10 minutes. Add ground cumin, coriander, tumeric, cayenne and remaining 1/2 tsp. salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.