Ingredients
| 1 | head of cauliflower |
| 2 | russet potates |
| 67 g | olive oil |
| 70 g | onion |
| 8 g | ginger |
| 8 g | whole cumin seeds |
| 3 g | tumeric |
| 1 pinch | asafetida |
| 1 pinch | paprika |
| 1 | lime |
| 5 g | salt |
| cilantro |
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Directions
Potatoes & Cauliflower
- 1. Preheat over to 400F.
- 2. Cut 1 head of cauliflower into chunks
- 3. Cut 2 russet potates into cubes slightly smaller than cauliflower.
- 4. Toss cauliflower and potatoes in 40g olive oil.
- 5. Place on 1 or 2 baking sheet(s), space around is key to cooking evenly.
- 6. Cook for 30 mins.
Chonk
- 7. Slice 70g onion and 8g ginger.
- 8. Heat 27g olive oil in a large saucepan over medium-high heat
- 9. Wait for shimmering oil
- 10. Add 8g whole cumin seeds
- 11. Cook 1 min
- 12. Reduce eat to medium
- 13. Add 3g tumeric
- 14. Add onion and cook 4-6 min, or until translucent
- 15. Add ginger, 1pinch asafetida, 1pinch paprika
- 16. Cook 1 min
Combine
- 17. Pull potatoe and cauliflower from oven
- 18. Gently mix them into the chonk in the pan
- 19. Toss and cook 5-6min
- 20. Add juice of 1 lime
- 21. Add up to 5g salt as needed
- 22. Garnish with cilantro