Name: Curry Roasted Cauliflower and Potatoes
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 medium or large cauliflower ((separated into florets. If your florets are too large, they will take longer to bake. I separate each floret into two or three smaller pieces. Don't make them too small either or they will burn.)); 4 medium potatoes ((cut in a 1-inch dice)); 1 tbsp vegetable oil ((substitute with 1/4 cup vegetable stock if you want to make this oil-free)); 1 tsp ginger ((grated)); 2 tsp coriander powder; 1 tsp cumin powder; 1/2 to 1 tsp red pepper flakes ((or cayenne)); 1/2 tsp turmeric; 2 tbsp cilantro ((minced)); Salt to taste

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This delicious and easy side of Curry Roasted Cauliflower and Potatoes goes well with almost any main dish. The vegetables come out of the oven perfectly roasted and coated with the sparkling flavors of coriander, cumin, red pepper flakes and turmeric. A vegan, soy-free, nut-free and gluten-free recipe. Can be oil-free.

Here’s a really simple and flavorful side dish that takes just minutes of hands-on time to put together: Curry Roasted Cauliflower and Potatoes.

I love it when I can let the oven do most of the work for me, and the oven works really well for cauliflower. That’s because when cauliflower is cooked in the oven, it acquires a firm but tender texture instead of becoming a mushy mess the way it sometimes can when you cook it on the stovetop.

The spices in this recipe are inspired by Aloo Gobi, one of my favorite dishes, but this recipe makes the whole process easier, and because the textures are so different, it tastes like an equally delicious but entirely different dish altogether.

I love potatoes in this recipe because they go so well with cauliflower, and also this makes the recipe even more child friendly (or fussy adult friendly) than it already is. But you can leave them out altogether and you’ll also be able to skip a full step in that case.

You can also make this recipe oil-free by using vegetable stock to toss your cauliflower and spices with, instead of the oil. You won’t get as much of a crisp texture, but it’ll be tasty.

Here are the ingredients you’ll need for the curry roasted cauliflower and potatoes:

Cauliflower
Potatoes (any waxy kind like red or golden are fine)
Vegetable oil (optional, if you want to make the recipe oil-free. Use vegetable stock instead)
Ginger
Coriander powder
Cumin powder
Cayenne or red pepper flakes
Turmeric
Cilantro
Salt

What can I serve this cauliflower and potato side with?

What I love about this dish is how versatile it is. You can use it as a side with any favorite Indian main dish, like dal and rice, or palak paneer or Chana Masala. But you can also use it as a side with a pasta or a tofu or tempeh steak.

For another tasty spin, toss the roasted cauliflower and potatoes with some leafy salad greens for a deliciously tasty salad. Or you can even stir it into a pasta dressed with olive oil.

Here’s the recipe now, and if you make it, be sure to let me know in the comments below, or take a photo and tag me @holycowvegan on Instagram!

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