I rarely eat cauliflower because I find it so tasteless.  When a creamy, cheesy, cauliflower gratin that I made still wasn’t enough to change my mind, I gave up on this vegetable for a long time.  But I recently read about the nutrition and health benefits of cauliflower, so I thought it was time to give it another chance.  While searching for interesting ways to cook it, I found aloo gobi, an Indian spiced potato and cauliflower dish.  It was perfect because I just happened to be binge-cooking indian this month.  This dish still wasn’t enough to make me crave cauliflower, but it’s a great side to a curry meat dish (and Ed loved it), so I’ll definitely make it again.  See here for tips on how to get the most flavour out of your Indian spices.

Aloo Gobi (Potato Cauliflower) Recipe

1 head cauliflower, cut into 1 inch wide florets

3 small potatoes cut into 1/2 inch cubes

1/2 onion, finely diced

6 garlic cloves, finely minced

3 tablespoons vegetable oil

3 tablespoons ghee (recipe here) or substitute with vegetable oil

2 teaspoons peeled and finely minced fresh ginger

2 tablespoons whole cumin seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon chili powder

2 large pinches salt (or to taste)

1/2 cup chicken broth (or vegetable broth)

Preheat oven to 450°F.  In a large bowl, toss cauliflower and potatoes with 3 tablespoons oil, and 1 large pinch of salt. Spread in a single layer on a baking sheet and roast, stirring every 5 minutes, for 20 minutes.  The cauliflower will be tender but not soft, and browned in spots.

Note:  If you don’t want to roast the cauliflower, you have the option of adding the cauliflower and potato to the cooked onion and spices step below and then cooking, with a little bit of water, covered over medium low heat for 15 to 20 minutes.  Stir occasionally.

Meanwhile, in a large heavy bottomed skillet, melt the ghee over medium heat.  Add onion, garlic, and ginger and cook stirring frequently for 3 minutes.  Add all of the spices and a pinch of salt.  Cook stirring constantly for 2 minutes.  Add the chicken broth and scrape the brown bits off the bottom of the skillet.  Mix in well the roasted cauliflower and potato.   Then cook covered stirring occasionally for 5 minutes.