Indian Spiced Cauliflower and Potatoes

So there you are- it's four o'clock. Your body is at work, but your mind is long gone. What do you do? Some people play games, some go get coffee. Me? I start to obsess over finding the perfect thing I want to eat for dinner. This means from four to six (when I get off work) I look up recipes on the internet about every fifteen minutes.

Yes, you're right, it's incredibly built up by the time I actually make and eat the meal. I'm one of those build-it-up-so-far-nothing-can-live-up-to-it people. I'll do it with anything. The other day I was walking home and thought how awesome it'd be if while I was gone someone had sneaked into my apartment and cleaned it for me. Then was actually disappointed when I opened the door to my own mess. If I make a meal and it's good but not great I am just as upset as if it was awful.

Which may be why I get so freaking excited when it actually goes beyond my super-high, completely unreasonable expectations. This is exactly what happened with this recipe. I spent hours looking for the perfect thing to make- one that included several ingredients I already had, wasn't too labor intensive, and was the food equivalent to a warm hug. I came across this one from Gourmet in 2004 and gave it a go. JACKPOT!!

What I really loved about this was the mix of flavors with the cauliflower and potatoes and the cool yogurt cucumber loveliness. Please try it. I dare you not to fist pump in pleasure.


Indian Spiced Cauliflower and Potatoes

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Cucumber Scallion Raita

1/4 cup finely chopped English (seedless cucumber)
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt

mix.