This cauliflower and potato dish recipe is enough to feed 4 as a main meal, or 8 as an appetizer. There's a bit more prep than I like, but the finished product is just too good to cut corners and miss out. Enjoy!
- 1 lb potatoes
- 10 tblsp. peanut or coconut oil
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/2 tsp. ground tumeric
- 1/2 tsp. cayenne pepper
- 2 fresh green chilli (the hot ones), seeded and finely chopped (WASH YOUR HANDS AFTER)
- 1 large cauliflower, broken into small florets
- 2 tsp. ground cumin (or cumin seeds)
- 4 garlic cloves, diced or cut into shreds
- 4 tblsp. fresh coriander (or parsley), finely chopped
- Cook the potatoes in their skins in boiling salted water for about 20 minutes, or until just tender (which means you can put a fork in them easily, but the potato won't fall off the fork). Drain and let cool. When cool enough to handle, peel and cut into 1 inch cubes.
- Heat 6 tblsp. of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, tumeric, cayenne pepper and chilli. Let the spices sizzle for a few seconds.
- Add the cauliflower bits and about 8 tblsp. water. Cook over medium heat, stirring continuously, for 6-8 minutes.
- Add the potatoes and stir-fry for another 2-3 minutes. Season with salt and remove from heat.
- Heat the remaining 4 tblsp. of oil in a small frying pan. When hot, add the cumin and garlic and cook until lightly browned. Pour the mixture over the vegetables.
- Sprinkle with the chopped coriander or parsley and serve immediately.