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!
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)
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.