Indian Cauliflower and Potatoes
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions4
Ingredients
- 2 russet potatoes, cut into thin wedges
- 1 medium cauliflower, cut into bite-size pieces
-
5 tablespoons Country Crock Plant Butter Tub with Olive Oil, divided
![olive oil spread]()
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 small onion, finely chopped
- 1/2 teaspoon crushed red pepper, or more to taste
- 1 '' piece fresh ginger, cut into matchsticks
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 cup chopped cilantro
- basmati rice, for serving
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
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