(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat over to 400 degrees F. Line 2 baking sheets with parchment paper.
Place cauliflower and potatoes onto baking sheets, dividing evenly. Melt 3 tablespoons Country Crock® Plant Butter, and drizzle over cauliflower and potatoes. Roast for 30 minutes, or until vegetables are fork tender and slightly golden brown. Toss after 15 minutes.
In a large pan, melt remaining Country Crock® Plant Butter over medium-high heat. Add cumin seeds and cook until fragrant, 1 minute or less. Reduce heat and stir in turmeric. Add onion and sauté until translucent, 3-5 minutes. Add crush red pepper and ginger, and cook for about 1 minute.
Transfer roasted cauliflower and potatoes to pan. Add salt and stir well to combine all ingredients together. Cook for about 5 minutes. Add lime juice and cilantro. Serve warm as a side dish, or with basmati rice for a complete meal.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.