Spicy Cauliflower Potatoes

Source: Yanthor

• 8 oz. potatoes
• 5 tbs peanut oil
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground tumeric
• 1/4 tsp. cayenne pepper
• 1 fresh green chili, seeded and finely chopped
• 1 medium cauliflower, broken into small florettes
• 1 tsp. cumin seeds
• 2 garlic cloves, cut into shreds
• 1-2 tsp. cilantro finely chopped
• salt to taste

Cook potatoes in their skins in boiling salted water for about 20 minutes. Drain and let cool. When cool enough to handle, peel and cut in one inch cubes. Heat 3 tbs. of oil in frying pan and when hot add the spices (cumin, coriander, tumeric, chili pepper, and cayenne pepper), add the cauliflower and a 1/4 cup water. Cook over medium heat and stir constantly for 6-8 minutes. Add potatoes and stir fry them for 2 to 3 minutes. Put some salt on and remove from heat.

Heat remaining oil in small frying pan, add cumin seeds and garlic, cook until lightly browned and pour over everything. Sprinkle with chopped cilantro and serve.

Nutritional Information

Servings Per Recipe: 2

Instead of using 1 medium cauliflower, this nutritional information assumes 16 oz frozen cauliflower.

17% of calories from protein
47% of calories from carbs
35% of calories from fat

Calories	285.58
Total Fat	12.16 g
Saturated Fat	1.58 g
Polyunsaturated Fat	3.68 g
Monounsaturated Fat	5.84 g
Omega-3	0.23 g
Omega-6	0.16 g
Cholesterol	0.00
Sodium	650.82 mg
Potassium	1154.29 mg
Total Carbohydrate	36.53 g
Dietary Fiber	11.04 g
Sugars	6.88 g
Protein	13.20 g
Vitamin A	6 %
Vitamin C	254 %
Calcium	11 %
Iron	20 %
Vitamin D	0 %
Vitamin E	0 %
Vitamin K	85 %
Thiamin	19 %
Riboflavin	14 %
Niacin	28 %
Vitamin B6	34 %
Folate	50 %
Vitamin B12	0 %
Biotin	0 %
Pantothenic Acid	10 %
Phosphorus	28 %
Iodine	0 %
Magnesium	25 %
Zinc	16 %
Selenium	6 %
Copper	26 %
Manganese	61 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %