Description
Savor the comforting flavors of this Aloo Gobi-inspired Cauliflower and Potato Bake, where fluffy potatoes and tender cauliflower unite in a warm, spiced embrace.
Ingredients
- Cauliflower florets
- Potatoes (Russets or Yukon Gold)
- Sweet onion
- Garlic cloves
- Cumin seeds
- Curry powder
- Low-sodium vegetable broth
- Cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet over medium heat, sauté sliced onions in oil until golden brown (5-7 minutes).
- Add minced garlic, cumin seeds, and curry powder; sauté until fragrant.
- Stir in chopped cauliflower and diced potatoes, cooking for 3-4 minutes.
- Pour in vegetable broth to cover the veggies and bring to a gentle simmer.
- Transfer everything to the prepared baking dish, cover with foil, and bake for 30-35 minutes until tender.
- Let it rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For added nutrition, mix in fresh spinach or swap cheeses for your favorite type. - To reheat leftovers, bake at 350°F until warmed through. - For extra creaminess, consider adding a splash of milk or cream during mixing.