Oven Roasted Aloo Gobi (Cauliflower and Potato)

Serving Size: 10 people

Cauliflower and potatoes are tossed with traditional Indian spices, then oven roasted for maximum flavor.

Recipe by: Meeta Arora

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10 people

Cooking Tools Required

Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

Ingredients

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

Instructions

Preheat the oven to 400F.
In a large bowl, add the cauliflower florets, potatoes, onions, tomatoes, oil and all spices. Mix until well combined.
Spread the spiced cauliflower and potatoes on a baking tray or a large oven-safe ceramic baking dish in a single layer.
Bake for 25-30 minutes until they are well cooked and tender inside. Sprinkle the lime juice and adjust spices. Transfer to a serving bowl and enjoy.

Notes

Low Carb or Keto Variation: Skip potatoes.
Ginger: I skipped ginger in this recipe, but you can add grated ginger while adding the spices if you like.

Reheating Instructions

Heat in 350 degree oven until heated through or in the microwave until heated through.

Nutrition