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Roasted cauliflower with potatoes

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Ingredients for 2 servings:

  • 400 g cauliflower, fresh or frozen
  • 240 g potatoes, peeled
  • 2 tomatoes, ripe
  • 1 pinch of cumin powder
  • Coriander powder
  • curry powder
  • 4 tbsp oil
  • salt and pepper
  • some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, cut the cauliflower into pieces. Quarter and slice the peeled potatoes, and cut the tomatoes into small wedges. Fry the potatoes in a little oil. Add the cauliflower, season with salt, and fry briefly. Add a splash of water and simmer over low heat for about 5 minutes. Now add the spices and mix well. Add the tomato wedges and fry briefly, then mix. Close the lid and simmer everything over low heat for about 2 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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