Description
Savor the comforting flavors of this Cauliflower and Potato Bake, inspired by Aloo Gobi. It’s a delightful blend of spices and creamy textures that will elevate any meal.
Ingredients
Scale
- 1 head cauliflower, chopped
- 2 Yukon Gold potatoes, peeled and diced
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp curry powder
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant (about 3 minutes).
- Add chopped cauliflower and diced potatoes; cook for about 5 minutes until slightly softened.
- Stir in ground cumin and curry powder; cook for another 2 minutes to bloom the spices.
- Pour in vegetable broth, ensuring vegetables are submerged. Bring to a gentle simmer.
- Transfer the mixture to a greased baking dish and bake uncovered for 30-35 minutes until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg