This crunchy cauliflower with sweet potatoes recipe was featured on the "Indian Main Dishes" episode of Spice Goddess.
Preparation Time: 35 minutes
Servings: 4 servings
Nutrient values per serving
Energy: 155 Calories
Protein: 4 g
Fat: 8 g
Carbohydrates: 20 g
Sugar: 6 g
Fibre: 5.5 g
Sodium: 552 mg
2 tablespoons grapeseed oil
1 onion, chopped
1 tablespoon grated fresh ginger
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon turmeric
1 teaspoon salt
1 tomato, chopped
1 large sweet potato, peeled and cut into 1-inch chunks
1 small head cauliflower, cut into bite-size florets
1. Place the oil in a large nonstick skillet and heat over medium-high heat.
2. Add the onion and ginger and cook for 4 minutes.
3. Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds and then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.
4. Add the cauliflower and stir well to combine. Place a tight fitting lid on the pan and cook until the cauliflower is crisp- tender, about 5 to 8 minutes.
Recipe Source: Cauliflower with Sweet Potatoes by Bal Arneson