Aloo Gobi

Ingredients

• 1 head Cauliflower, cut into florets
• 3 Yukon gold potatoes, cut into 1-inch cubes
• 3 tbsp Canola oil
• 1 tsp Ground turmeric
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• 1 tsp Kosher salt
• 1 tbsp Fresh ginger, minced
• 1 Serrano pepper, minced (optional)
• 1 tsp Garam masala
• 1 Lemon
• ½ cup Cilantro

Method

1. Heat the oven to 450°F with a sheet pan inside. A preheated pan is what gets a browned face on the potatoes instead of a steamed one.
2. Toss the cauliflower and potatoes with the oil, turmeric, cumin, coriander and salt.
3. Spread them on the hot pan in a single layer with room between. Crowding steams; two pans is better than one crowded one.
4. Roast 25 minutes, turn everything with a spatula, scatter the ginger and serrano over, and roast 10 minutes more until the cauliflower edges are dark brown.
5. Off the pan: garam masala, lemon juice and cilantro, tossed while everything is still hot.

Notes

✨ The restaurant touch

The garam masala goes on after the oven, never before. Twenty-five minutes at 450°F destroys everything volatile in it.

🧒 For the kids

Roasted cauliflower tastes nothing like boiled cauliflower — sweet, nutty, crisp-edged. Serve it as finger food with lemon and skip the chile.

🥡 Leftovers

Keeps 4 days and crisps up again in a hot oven or air fryer.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.