"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cauliflower with potatoes Recipe

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This recipe for Cauliflower with potatoes, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marco Rudolf's Wife, Molly Fager, "Master Chef"

Category:
Category:

Ingredients:  
Ingredients:  
2 medium potatoes
1 small head of cauliflower
5 tablespoons of oil
1 teaspoon whole cumin seeds
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2-1 fresh, hot green chili, very finely chopped
1/2 teaspoon ground roasted cumin seeds
1 teaspoon salt
freshly ground black pepper

Directions:
Directions:
Boil the potatoes in their jackets and allow them to cool completely. Peel the potatoes and dice them. Break up the cauliflower into small pieces. Soak in water for thirty minutes, then drain.

Heat the oil in a large, non-stick frying pan over medium flame. When hot, put in the whole cumin seeds. Let sizzle for a few seconds. Now add the cauliflower and stir for two minutes. Let the cauliflower get a little golden brown in spots. Cover, and turn heat to low and simmer for 4-6 minutes until cauliflower is still crisp but done. Put in the potatoes, and remaining spices and chilies. Cook uncovered on low heat for another 3 minutes or until the dish is heated through. Stir gently as you do so.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Another favorite from a cookbook on Indian cooking.

 

 

 

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