INDIAN SIDE DISHES VEGETABLES RECIPES

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ROASTED INDIAN CAULIFLOWER VEGETABLE MEDLEY - GOURMET DONE ...



Roasted Indian Cauliflower Vegetable Medley - Gourmet Done ... image

Roasted Indian Cauliflower Vegetable Medley is one of my rotating vegetable dishes I make every week to have on hand for snacking. It's very versatile. It is a great filling side dish or snack made with roasted cauliflower, green peas and warm Indian spices. Also check out my Indian Chicken Cauliflower Wrap - a variation.

Provided by Gourmet Done Skinny

Categories     Vegetables

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 13

32 oz. cauliflower (chopped into small florets (1 big head or you can buy cauliflower florets))
1/2 jalapeño (finely chopped (optional))
1 potato (diced (about 7 oz))
1 c. frozen peas or fresh peas
3 T. sesame oil (but you can substitute olive, or vegetable oil)
1 T. ground turmeric
1 T. ground cumin
1 t. coriander
1 T. kosher salt
3 garlic cloves (minced)
2 t. fresh ginger (grated)
1/4 t. cayenne pepper (optional)
1 medium red onion (chopped)

Steps:

  • Preheat oven to 425°.
  • In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, minced garlic, ginger, and cayenne. Stir well.
  • In a large bowl, combine: cauliflower, jalapeno, potato, and peas. Add in oil mixture with spices and combine well so cauliflower is coated.
  • Spoon mixture into a non stick 9 x 13 baking dish  (or spray baking dish with oil). Bake for about 15 minutes, then stir. Bake for another 10 minutes or until potatoes are cooked through and tender.
  • Serve in bowls as a snack. Top with Tomatillo Green Salsa if desired.

Nutrition Facts : ServingSize 1 cup, Calories 328 kcal, CarbohydrateContent 39.6 g, ProteinContent 13.9 g, FatContent 18.2 g, SaturatedFatContent 1.8 g, SodiumContent 1027.7 mg, SugarContent 5.5 g

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