Roasted Aloo Gobi Cauliflower
A flavorful Indian classic of potatoes and cauliflower florets tossed in aromatic spices and roasted to golden perfection.
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Ingredients
- 1 large head, cut into florets Cauliflower
- 2 medium, cubed Potatoes
- 3 tablespoons Olive Oil
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Salt
- 1 tablespoon, minced Fresh Ginger
- 1/4 cup, chopped Fresh Cilantro
- 1 tablespoon Lemon Juice(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the cauliflower florets and cubed potatoes.
- 3
Drizzle the olive oil over the vegetables and toss well to ensure even coating.
- 4
Sprinkle the turmeric, cumin seeds, garam masala, coriander powder, chili powder, salt, and minced ginger over the mixture.
- 5
Toss the vegetables again until every piece is thoroughly coated in the spice blend.
- 6
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.
- 7
Roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and the cauliflower edges are charred.
- 8
Remove from the oven, garnish with fresh cilantro and a squeeze of lemon juice before serving.
Nutrition per Serving
185
Calories
5g
Protein
24g
Carbs
10g
Fat
6g
Fiber
4g
Sugar
590mg
Sodium
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