Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Gluten Free Spicy Potatoes and Cauliflower

Posted Dec 26 2012 7:49pm
Besides holiday meals, I still plan on keeping things vegetarian and gluten free for the foreseeable future.  I was once a vegetarian... back in the day.  My vegetarian diet lasted for 5 of my adolescent years; until I went away to college, had to rely on a meal plan, and would've starved for lack of vegetarian options.  Now, at 36, I'm getting back into it.  Back then it was all about living a kill-free, chill lifestyle, and now it's more about staying healthy (not that a kill-free diet isn't still a nice rationale for being vegetarian).

This cauliflower and potato dish recipe is enough to feed 4 as a main meal, or 8 as an appetizer.  There's a bit more prep than I like, but the finished product is just too good to cut corners and miss out.  Enjoy!

Ingredients
  • 1 lb potatoes
  • 10 tblsp. peanut or coconut oil
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. cayenne pepper
  • 2 fresh green chilli (the hot ones), seeded and finely chopped (WASH YOUR HANDS AFTER)
  • 1 large cauliflower, broken into small florets 
  • 2 tsp. ground cumin (or cumin seeds)
  • 4 garlic cloves, diced or cut into shreds
  • 4 tblsp. fresh coriander (or parsley), finely chopped
  • salt

  • Cooking Directions
  • Cook the potatoes in their skins in boiling salted water for about 20 minutes, or until just tender (which means you can put a fork in them easily, but the potato won't fall off the fork). Drain and let cool. When cool enough to handle, peel and cut into 1 inch cubes.
  • Heat 6 tblsp. of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, tumeric, cayenne pepper and chilli. Let the spices sizzle for a few seconds.
  • Add the cauliflower bits and about 8 tblsp. water. Cook over medium heat, stirring continuously, for 6-8 minutes.  
  • Add the potatoes and stir-fry for another 2-3 minutes. Season with salt and remove from heat.
  • Heat the remaining 4 tblsp. of oil in a small frying pan. When hot, add the cumin and garlic and cook until lightly browned.  Pour the mixture over the vegetables. 
  • Sprinkle with the chopped coriander or parsley and serve immediately.
  • Post a comment
    Write a comment:

    Related Searches