Ingredients:

• 1 large cauliflower head

• 3 White or red potatoes

• 6-8 tbsp. olive oil

• 5-6 cups water or vegetable broth

• ¼ cup chopped cilantro

• ½ tsp cardamom

• ½ tsp turmeric

• ½ tsp cumin

• ½ tsp coriander

• ½ tsp red chili or paprika

• ¼ tsp garlic powder

• ¼ tsp ginger

• 1 tsp Himalayan salt

• *1tsp garam masala spice

Directions:    

1. Cut the cauliflower into large florets

2. Coat with olive oil. I use the spray and shake them in a Ziploc bag.

3. Roast in oven for 40 minutes on 400, or until golden brown.

4. Meanwhile, cut 2 potatoes in medium size squares

5. In a pot, or saucepan, heat 3 tbsp. olive oil and sauté potatoes for 5 minutes

6. Add cauliflower, water/vegetable broth and all spices.

7. Bring to boil. Lower temperature and cook on medium low for 10 minutes.

8. Grate the last potato and add it in.

9. Stir and cook for 5 more minutes.

10. Lift from heat

11. Serve over your favorite rice (I choose sprouted mixed rice)

12. Add cilantro after it cools off a bit, or garnish your plate with some of it.

Tips/Notes:

·      Depending on the size of the cauliflower, you may need more olive oil.

·      *If you do not have garam masala spice, double the amounts of ginger, coriander, cumin & cardamon

·      If you feel the sauce is too thick, add some more water