29 July 2019 Lorraine 0Comment
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Today I have a sick child at home, he has a throat infection. Sick or not moms have to be at their beck and call. Although I myself feel totally fatigued today. It’s one of those days when you wish you could just curl up under your soft, fleecy blanket and never wake up for the rest of the day. I can dream, can’t I!! With the way I’m feeling I thought Cauliflower and Potato will be an ideal dish to make because this one doesn’t involve actual cooking. I can just pop it into the oven and forget about it for a short while.

You may find it strange that I am cooking a “curry” in the oven. I am tired of eating mushy cauliflower. The only way to prevent this from happening is to cook your cauliflower in the oven. You’ve got to trust me on this one. I love the way this Cauliflower and Potato turned out in the oven. The potatoes were lovely and crisp on the outside and soft on the inside. The cauliflower was tender and slightly caramelised but still intact.  Be sure to cut each little cauliflower floret into halves, each one should have a flat side. This will allow them to caramelize.

Curried Cauliflower and Potato cooked in the oven

My “Mr Fussy” hubby hates dry curries and this is one of those dry curries. So if you are one of those fussy ones or you have a Mr Fussy in your family you can make some dhall to go with. Trust me Dhall goes really well with the Cauliflower and Potatoes.

I did boil my potatoes because the cauliflower does cook a little quicker than the potatoes. I also didn’t add onion this time around, I thought the onion may burn but it still tasted delicious. My Cauliflower and Potatoes took about 45 minutes to be fully cooked but depending on your oven yours might cook quicker.

I personally do not like too many spices when cooking cauliflower, it’s why I have kept this recipe fairly simple.

Curried Cauliflower and Potato cooked in the oven

Cauliflower and Potato (Aloo Gobi)

Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • 1 small cauliflower cut into florets
  • 3 tbsp light olive oil
  • 1 tspn ginger/garlic paste
  • 1 tspn ground cumin
  • 1/2 tspn turmeric
  • 1 tspn kashmiri chilli powder
  • 2 green chillies
  • 1 sprig curry leaf
  • 1 roma tomato blanched and grated
  • 3 small potatoes cut into cubes
  • 4 sprigs thyme
  • salt
  • 1 tbsp melted butter (optional)
  • squeeze of lemon juice
  • few coriander leaves

Instructions

  • Boil Potatoes until tender but not mushy. Cut into cubes and set aside
  • Preheat Oven to 180 degrees celcius
  • Cut the cauliflower into little pieces. Mix the olive oil, chilli powder, cumin, ginger/garlic paste and turmeric together. Mix it into the cauliflower together with the potatoes. Add the thyme
  • Spread the veggies onto a ovenproof dish or baking pan and cook at 180 degrees celcius
  • Halfway through cooking add the tomatoes. Mix well and continue cooking until potatoes and cauliflower is tender
  • Once Removed from the oven, you can drizzle the butter over (if you wish) and squeeze some lemon juice over. You can totally omit the butter if you prefer not to use it. Garnish with coriander and serve hot


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