Description
A simple recipe for roasting potatoes and cauliflower with Indian spices on a single sheet pan.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 2 large potatoes (about 1 lb), peeled and cubed (1 inch pieces)
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cauliflower florets and cubed potatoes.
- Drizzle the vegetable oil over the vegetables. Toss to coat evenly.
- Add the cumin, coriander, turmeric, garam masala, cayenne pepper (if using), salt, and black pepper to the bowl. Toss well until all vegetables are coated with the spices.
- Spread the spiced vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Roast for 25 to 35 minutes, stirring halfway through, until the potatoes are tender and the cauliflower is lightly browned.
- Remove from the oven and sprinkle with fresh cilantro before serving.
Notes
- For crispier potatoes, cut them into slightly smaller, uniform pieces.
- If you do not have parchment paper, lightly grease the baking sheet with oil.
- Adjust the amount of cayenne pepper based on your preferred level of heat.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 7
- Protein: 6
- Cholesterol: 0
Keywords: sheet pan, aloo gobi, roasted potatoes, roasted cauliflower, Indian spices, vegetarian side dish