Roasted Aloo Gobi (Potatoes and Cauliflower)

Ingredients

• Russet potatoes

  Flesh and skin, raw

  200g

• Cauliflower

  Green, raw

  1 head, small or 325g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Onions

  Raw

  1 small or 70g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Chili powder

  Spices

  0.02 tbsp or 0.2g

• Salt

  Table

  1 tsp or 6g

• Lime juice

  Raw

  1 tbsp or 15g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

Directions

1. Preheat oven to 400. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
2. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 46 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.
3. Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don't overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 56 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.
4. Transfer potatoes and cauliflower to a platter. Top with cilantro.
5. (source: https://www.bonappetit.com/recipe/roasted-aloo-gobi-potatoes-and-cauliflower)

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