I made another dish with cauliflower last night. I’m sure you have heard how cauliflower and its relatives broccoli and cabbage are good for you and fight cancer and heart disease and all that, but it can be hard for Americans to know what to do with it besides boil it and serve all tasteless, mushy, smelly and otherwise unappetizing. Lucky for us, other parts of the world eat cauliflower and they have a bit more imagination.
I got this recipe from the January-February issue of Mothering Magazine. The original recipe is Jeera Alu, and is made only with potatoes. I have a fridge full of veggies to use up so I added carrots and cauliflower. I served it with tadka dal, rice and chapattis. A definite hit!
Indian Potatoes and Cauliflower
2 Tablespoons oil
1 Tablespoon cumin seeds
2 potatoes, cubed
2 carrots, sliced
1 head cauliflower, cut into florets
1/2 teaspoon red chilli powder (try to find indian chilli powder if you can)
1/4 teaspoon turmeric
salt to taste
Heat oil in large cast iron skillet or frying pan and saute cumin seeds until they begin to sizzle. Add vegetables and fry for 15-20 minutes, covered, on medium high heat until tender, stirring occasionally.
Stir in the chilli powder, turmeric and salt. Cook covered for a few more minutes until done.