Nothing beats this Indian cauliflower and potato recipe - this easy, vegan and one pan roasted aloo gobi recipe that comes together with less than 15 minutes of active prep time.
1tablespooncilantrochopped, for garnish (optional)
Instructions
Preheat your oven to 400°F
Peel the potatoes and slice them into 2" chunks. Remove the stem and leaves of the cauliflower and break down into florets. Cut an onion into even slices. Peel 4 cloves of garlic.
Line a baking sheet with aluminum foil (this helps the vegetables roast better!) and spread out all the vegetables on the foil.
Add two tablespoons of avocado oil followed by half a teaspoon each of turmeric, cumin powder, coriander powder, red chili powder and optional garam masala.
Then, add a teaspoon of salt and half a teaspoon of pepper. Toss to coat evenly with your hands.
Roast for 40-45 minutes until brown. Garnish with fresh cilantro and serve hot with your favorite bread or rice!
Notes
You can use fresh or frozen cauliflower in this recipe and substitute Yukon Gold with Russet potatoes as well. If you are using frozen vegetables, thaw them before roasting.
I've used a simple spice combination - feel free to adjust to your liking! You can add more salt, reduce the spiciness by replacing the Kashmiri red chili with cayenne!
If you are using small potatoes, you can leave them whole. If you are using larger potatoes, you may want to cut them into wedges or cubes.