Cauliflower & Potato Masala Bowl with Cucumber Raita

Ingredients

• 2 cups Cauliflower florets
• 1 medium Yukon gold potatoes
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Smoked paprika
• 1/4 tsp Turmeric
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 cup Crushed tomatoes
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 3/4 cup Plain Greek yogurt
• 1/2 cup Cucumber
• 1 tbsp Lemon juice
• 1 tbsp Fresh dill (or mint)(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Cut potatoes into 1/2-inch cubes and chop cauliflower into bite-size florets.

2. 2

   Toss potatoes and cauliflower with 1 tbsp olive oil, cumin, coriander, paprika, turmeric, salt, and black pepper. Spread on a sheet pan and roast for 20 minutes, stirring once halfway.

3. 3

   While vegetables roast, mince garlic and grate ginger. In a small pan, warm the remaining 1 tbsp olive oil over medium heat and sauté garlic and ginger for 30–60 seconds. Stir in crushed tomatoes and simmer 5–7 minutes to thicken.

4. 4

   Add roasted vegetables to the tomato masala and toss to coat. Cook 3–5 minutes to meld flavors, then taste and adjust salt/pepper.

5. 5

   Make raita: stir Greek yogurt with cucumber, lemon juice, and dill (if using).

6. 6

   Serve masala vegetables in bowls and spoon cucumber raita on top.