Description
Delight in this creamy Cauliflower and Potato Bake, inspired by Aloo Gobi. Perfectly spiced and comforting, it’s an ideal dish for family gatherings or cozy dinners.
Ingredients
Scale
- 1 head cauliflower
- 2 large Russet potatoes
- 1 sweet onion
- 3 garlic cloves
- 1-inch piece ginger
- 1 cup heavy cream or coconut milk
- turmeric
- cumin powder
- coriander powder
- chili powder
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Chop the cauliflower into florets and dice the potatoes into cubes.
- In a skillet, sauté chopped onions in oil until translucent, then add minced garlic and grated ginger until fragrant.
- Stir in spices (turmeric, cumin, coriander, chili powder, salt, and pepper) until well-coated.
- Combine the sautéed mixture with cauliflower, potatoes, and cream or coconut milk.
- Transfer to the baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 45mg
Keywords: - For a vegan version, substitute dairy with plant-based milk alternatives. - Swap cauliflower with broccoli or add cheese for extra creaminess. - Layering ingredients ensures optimal flavor infusion.