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Patty Loveless’s Cauliflower & Potatoes




Source of Recipe


Nashville Kat


List of Ingredients




2 medium potatoes, boiled in skins
1 small head cauliflower
4 tablespoons vegetable oil
1 1/2 teaspoons whole cumin seeds
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
freshly ground black pepper


Recipe



Roast 1/2 teaspoon whole cumin seeds in a hot, dry skillet for 4-6 seconds to brown. Remove from skillet, grind, and set aside. Remove skins of cooked potatoes and cut into 1" cubes. Break cauliflower into chunky flowerets, about 1 1/2" long. Soak flowerets in a bowl of water for 30 minutes. Drain and dry off excess water with paper towel. Heat oil in a large non-stick frying pan over medium heat. When oil is hot, add remaining whole cumin seeds and let sizzle for a few seconds. Add cauliflower and stir for approximately 2 minutes, browning in spots. Cover and simmer for 4-6 minutes until cauliflower is slightly done with a hint of crispness. Add diced potatoes and remaining spices. Stir lightly to mix and cook uncovered on low heat 3-4 minutes. Makes 4 servings.