Ingredients
- 12 cups water
- 1 tbsp salt
- 1 1 1/2 lb cauliflower cored and cut into medium florets
- 1 lb fingerling potatoes halved
- 1/2 lb Brussels sprouts roots trimmed, outer leaves removed
- 1 tsp turmeric ground
- 1/4 cup pine nuts
- 3 tbsp vegetable oil
- 1 small yellow onion diced
- 5 garlic cloves peeled, chopped (1 1/4 tsp garlic powder)
- 1 2 inch ginger peeled, minced (1/4 tsp ginger powder)
- 1 medium tomato diced
- 1 tsp garam masala
- 1/2 tsp cumin ground
- 1/2 tsp coriander ground
- 1/2 jalapeno minced
- 1/4 cup golden raisins
- cilantro leaves torn, for garnish
- carrots julienned, for garnish
- ginger fresh, julienned, for garnish (optional)
- beets julienned, for garnich
Servings: people
Instructions
- Preheat the oven to 400°. Line 2 baking sheets with aluminum foil and set aside.
- In a large pot, bring the water and 1 tablespoon of salt to a boil. Add the cauliflower, potatoes, Brussels sprouts and turmeric. Cook until just tender, about 5 minutes, and drain.
- Meanwhile, in a large skillet, toast the pine nuts over medium heat, stirring constantly, until light golden brown, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Return the skillet to medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger. Season with salt. Cook until softened, 5 minutes. Add the tomato, garam masala, cumin, coriander and jalapeño, and cook until fragrant and the tomato begins to break down, 3 to 5 minutes more. Remove from the heat and transfer to a large bowl.
- To the onion mixture, add the cooked cauliflower mixture, along with the reserved pine nuts and golden raisins. Toss to mix and season with salt. Divide the mixture evenly between the 2 baking sheets and roast until slightly charred, 15 minutes.
- Transfer the roasted vegetables to a large serving platter. Garnish with the cilantro leaves and julienned vegetables. Serve with the yogurt sauce. (recipe link below)
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