Curry Roasted Cauliflower & Potatoes
A curry spiced simmer sauce studded with chickpeas and chicken is one of my favorite meals to dig into year round. We usually serve it with bone broth rice, but one night we decided to roast up a big tray of curry spiced potato cubes and bits of cauliflower. Oh dear, the little crispy bits of cauliflower and the starchy goodness of the little potato cubes were the perfect counterpart to the richly spiced curry. I love that we get to mix up our carbohydrate source a bit as well! You know my love for bone broth rice, but I also challenge myself to rotate our carb sources throughout the week so we get a wide range of nutrients. Potatoes are such an affordable nutrient dense source of energy and I love using them as a base for a flavorful saucy dish!
Ingredients:
1 pound russet potatoes, cubed in bite sized cubes
2 heads of cauliflower, roughly cut into 1 inch pieces
2 tablespoons olive oil
1 teaspoon curry powder
(my favorite)
½ teaspoon salt
Directions:
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. Toss the potatoes and cauliflower onto the sheet pan. Drizzle the olive oil over top and sprinkle the salt and curry powder over. Use your hands to massage it all together and smooth into an even layer so it roasts evenly. Pop it in the oven for 20 minutes. Take it out and use a spatula or wooden spoon to stir it around so it will cook more evenly. Pop it back in for about 15-20 minutes, until the potatoes and cauliflower are getting golden little bits throughout!
