• 2 pound cauliflower crowns, cut into florets
• 3 yukon gold potato peeled, cut into small cubes (about 1 cup)
• 1 1/2 cup onion sliced
• 1 1/2 cup tomato chopped
• 4 tablespoon avocado oil
• 4 clove garlic chopped
• 1 1/2 teaspoon ground cumin (jeera powder)
• 1 1/2 teaspoon ground turmeric (haldi powder)
• 2 teaspoon ground coriander (dhaniya powder)
• 1 1/2 teaspoon Kashmiri red chili powder or cayenne
• 2 teaspoon Kosher salt more or less to taste

For garnish:

• 2 teaspoon lime juice
• 1 bunch fresh cilantro chopped

For the broiler:

• 2 pound tomato
• 1 small white onion
• 3 jalapeno pepper more or less to taste
• 4 clove garlic
• 1 tablespoon avocado oil

For the rest of the salsa:

• 2 teaspoon avocado oil
• 2 small dried red chiles such as chiles de arbol
• ¾-1 cup water to thin salsa
• 3 tablespoon fresh cilantro chopped
• 2 lime juiced
• 1 tablespoon Kosher salt more or less to taste

• 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
• 2 serrano pepper more or less to taste
• 2 clove garlic roughly chopped
• 6 tablespoon white onion roughly chopped
• 1 teaspoon Kosher salt more or less to taste

Optional:

• 8 tablespoon fresh cilantro chopped