I am very thankful to have a family where everyone likes to try new things! Lately, we have been testing our palates with a variety of Asian cuisines.
When I start to see items like fruits or vegetables that are nearing the end of their freshness level, that’s when I get creative and try to re-purpose them into a new recipe, hence my very easy to make Cauliflower and Potato Gobi.
I had tried this dish at a local Winnipeg East Indian restaurant during one of their amazing cooking classes and I was hooked! I am SO glad I know how to make it myself now. I’m sure I may be missing a few “traditional” ingredients but whatever, it tastes good to me and my family LOVED it!
Are you looking for other vegetarian dishes? Here a few others from my bloggy friends that you should check out!
- Crispy Bok Choy Slaw from Shannon’s View From Here
- Herb Roasted Potatoes from Tales of a Ranting Ginger
- Spicy Barley Vegetable Soup from Frugal Mom Eh
- Quinoa Salad with Chili Lime Dressing from Family, Food and Travel
Spiced Cauliflower and Potato Gobi
- 1 small cauliflower head chopped into small florets
- 2 - 3 small potatoes boiled and diced
- 2 - 3 small plum/roma tomatoes cut into small pieces
- 1 small onion diced
- 2 tbsp fresh cilantro minced
- 2 tbsp olive oil extra virgin
- 1 tbsp ginger ground
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1/2 cup water (optional)
- 1 tsp chilies ground
- Combine the turmeric, cumin seeds and ground chillies in a small bowl. Set aside
- Add the olive oil to the skillet or wok (I used a wok). Warm the oil using medium-high heat.
- In a separate bowl toss the tomato and ground ginger together and saute in the wok.
- Add the turmeric, cumin, chili mixture and continue to saute for a couple of minutes.
- Add the cauliflower and cook for about 15 minutes (covered). For a 'sauce', add the water.
- Add the potatoes and cook for another 5 minutes uncovered.
- Transfer to a serving bowl and garnish with cilantro.