Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2-3 potatoes (e.g. Rooster potatoes) (approximately 200 g), cut into medium wedges
  • 1 head of cauliflower, cut into small florets
  • 5 tsp extra virgin olive oil
  • 1 tsp cumin seeds
  • ½ tsp ground turmeric
  • 1 small onion, finely chopped
  • 1 tbsp ginger, thinly sliced
  • Pinch of red chilli powder
  • Salt and pepper (seasoning)
  • 1 tbsp fresh lime juice
  • 30 g chopped coriander
EUPOTATOES28755 website 820x480 recipes 01 7
Preparation time: 10 MIN Cooking time: 20 MIN
  • Preheat the oven to 200°C/Gas 6. Line a baking tray with foil.
  • Toss the potatoes and cauliflower in 3 tablespoons of oil on the baking tray. Spread evenly and roast until they are browned and slightly crisp (about 30 minutes) tossing halfway through. Allow to cool.
  • Heat the remaining 2 tablespoons of oil in a frying pan over a medium-high heat. Add the cumin seeds and cook, stirring regularly, until they begin to brown.
  • Reduce the heat to medium and stir in the turmeric. Add the onion and cook, stirring frequently for 4–6 minutes until translucent. Add the ginge, and chilli powder and cook, stirring regularly, until heated through and well combined. If too dry, add some water.
  • Stir in the roasted potatoes and cauliflower, and stir gently, ensuring the cauliflower doesn’t fall apart.
  • Add salt and cook for 5–6 minutes, tossing occasionally, until potatoes and cauliflower are tender . Remove from the heat and add the lime juice.
  • Add more lime juice or salt . Transfer the potato and cauliflower mix to a serving dish.
  • Sprinkle with the coriander
  • Ready to serve

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