Potatoes are such a staple in our culture, that I love to come up with recipes that are a little different from the normal mashed or sliced ones. I’ve incorporated cauliflower which many people have trouble enjoying, but try this one-you won’t be disappointed!
Spicy Potato Bowl Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2
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Ingredients
- 8 oz potatoes, scrubbed
- 1 medium cauliflower, chopped
- 1 tsp cumin seeds, toasted (or 1 tsp ground)
- 1 tsp coriander seeds, toasted (or 1 tsp ground)
- 1 Tbsp olive or sesame oil (untoasted)
- 1 Tbsp lemon juice
- ¼ tsp cayenne (to taste)
- pinch sea salt
- black pepper, to taste
- 1-2 Tbsp fresh cilantro, minced
Directions
- Cook the potatoes in their skins in boiling salted water for 20 min, until just tender.
- While the potatoes are cooking, put the cauliflower in a steaming basket over the same pot. Rub a pinch of salt onto the cauliflower to allow it to cook in the steam.
- Toast the cumin and coriander seeds in a toaster oven or oven for about 2 minutes. Grind them in a coffee grinder, then put them in a large bowl. Add the olive oil, lemon juice, cayenne, paprika, salt and pepper. Stir, and leave until the vegetables are cooked.
- Add the cauliflower to the bowl, and toss to coat. Take the potatoes out of the water and cut them to bite-size wedges. Add them to the bowl, toss to coat, and then toss in the fresh cilantro.
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