Indian-spiced cauliflower and potato mash
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This easy Indian dish offers a fabulous change of pace from plain old mashed potatoes. Roasting the cauliflower and potatoes adds both color and a deeper layer of flavor. Leave the potato peel on or off—the choice is yours—and mash the ingredients to your preferred level of smoothness. Leftovers make a great vegetarian patty. Coat a skillet with cooking spray and about 1 teaspoon oil; set over medium-high heat. When the oil shimmers, scoop about 1/3 cup of the mash into the skillet and flatten it into a patty. Cook until golden on each side, flipping once, about 2 to 3 minutes per side.
Ingredients
Cooking spray
4 spray(s)
Cauliflower
1 head(s), medium, cut into florets
Uncooked potato
1 pound(s), peeled, cut into pieces same size as florets
Table salt
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground turmeric
½ tsp
Cayenne pepper
¼ tsp
1% low fat buttermilk
½ cup(s)
Instructions
1
Preheat oven to 400ºF. Heavily coat a nonstick baking sheet or pan with cooking spray.
2
Place cauliflower and potatoes on prepared baking sheet in a single layer; coat with cooking spray.
3
In a small bowl, combine salt, cumin, coriander, turmeric, and cayenne; sprinkle over potato mixture and toss to coat. Roast in oven until tender, about 35 to 40 minutes.
4
Scrape potato mixture into a large mixing bowl, making sure to get any seasoning stuck to pan; add buttermilk and mash until desired consistency. Yields about 2/3 cup per serving.
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