Here’s a really simple and flavorful side dish that takes just minutes of hands-on time to put together: Curry Roasted Cauliflower and Potatoes. Sheet pan meals are super convenient (like sheet pan tofu with chickpeas or vegan sheet pan pancakes) and the oven works really well for cauliflower. Because when cauliflower is cooked in the oven, it acquires a firm but tender texture instead of becoming a mushy mess the way it sometimes can when you cook it on the stovetop. The spices in this recipe are inspired by Aloo Gobi, one of my favorite Indian side dishes, but this recipe makes the whole process easier, and because the textures are so different, it tastes like an equally delicious but entirely different dish altogether. I love potatoes in this recipe because they go so well with cauliflower, and also this makes the recipe even more child friendly (or fussy adult friendly) than it already is. But you can leave them out altogether and you’ll also be able to skip a full step in that case. You can also make this recipe oil-free by using vegetable stock to toss your cauliflower and spices with, instead of the oil. You won’t get as much of a crisp texture, but it’ll be tasty.
Serving suggestions
What I love about this dish is how versatile it is. You can use it as a side with any favorite Indian main dish, like dal and rice, or palak paneer or Chana Masala. But you can also use it as a side with a pasta or a tofu or tempeh steak. Check to get new recipe updates by email.
For another tasty spin, toss the roasted cauliflower and potatoes with some leafy salad greens for a deliciously tasty salad. Or you can even stir it into a pasta dressed with olive oil. Here’s the recipe now, and if you make it, be sure to let me know in the comments below, or take a photo and tag me @holycowvegan on Instagram!