Ingredients
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2 lb (900 g) Cauliflower
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1 lb (500 g) Russet Potatoes
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2 plum or Roma Tomatoes
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½ cup (125 ml) plain Greek or other full-fat Yogurt
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1 tbsp Olive Oil
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4 Garlic
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2 tsp Sambal Oelek
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1½ tsp Salt
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1 tsp minced fresh Ginger
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1 tsp Cumin Seeds
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1 tsp Garam Masala
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1 tsp ground Turmeric
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½ tsp ground Black Pepper
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½ tsp yellow Mustard Seeds
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4 Scallions
Directions
Steps
|
1
Done
|
Preheat oven to 400°F (200°C). Grease a 9×13-inch (3.5-L) baking dish. |
|
2
Done
|
In a large bowl, combine cauliflower florets, diced potatoes, and tomatoes. |
|
3
Done
|
In a small bowl, whisk together yogurt, oil, garlic, sambal oelek, salt, ginger, cumin seeds, garam masala, turmeric, pepper, and mustard seeds. Pour mixture over potatoes and cauliflower, and mix well. |
|
4
Done
|
Pour veggie mixture into baking dish and roast for 40 to 50 minutes, until veggies are fork-tender and golden. Stir after about 20 minutes, for even cooking. Sprinkle with chopped scallions just before serving. |
