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Roasting cauliflower and potatoes with a blend of aromatic spices makes for a flavor packed side dish!
Lately, I’ve been craving for big, bold flavors. Not only does the LEAN CUISINE® MARKETPLACE new limited edition varieties fit the bill, they inspired me to create a flavor packed side dish to round out the meal!
Few weeks ago, James and I went on a two week vacation to Nepal where we hiked on the Annapurna Circuit in the Himalayas. What I experienced was some of the most beautiful scenery I’ve ever seen, yet on the longest and most strenuous trek (we didn’t have a porter or guide) I’ve ever been on. The experience was truly unforgettable. We hiked between seven to nine hours everyday, ate as often as we could manage to, but I still ended up losing five pounds! When we stopped for food, I made it a point to try different dishes offered by the teahouses in the villages we visited, sampling chai masala teas, fresh chapati, butter chicken, curried vegetables and a popular lentil and rice dish called dal bhat. A dal bhat set always comes with side dishes and condiments like chutney, pickled vegetables, yogurt, and our favorite, curried cauliflower and potatoes.
After I came back, I was inspired to recreate the side dish we ate many times on our trip. I gave the dish my little personal touch, so instead of cooking the vegetables in a curry simmer sauce, I simply roasted them with a blend of aromatic spices until they are fork tender. Potatoes and cauliflower crisp up nicely, and they are great for taking all those flavors in, too. I actually think I like this roasted version more!
This vegetable side dish is just the perfect for pairing with Lean Cuisine Marketplace Chicken Tikka Masala, one of the new limited time varieties to mix up your menu!
Also available in the frozen section of Walmart are LEAN CUISINE® MARKETPLACE Cheese & Fire-Roasted Chile Tamale and LEAN CUISINE® MARKETPLACE Southwest–Style Potato Bake, all of which are packed with flavors and created with modern health and wellness benefits in mind. That means you’ve got organic ingredient options, gluten-free options, protein-packed options and no-GMOs.
- 2 large potatoes, peeled and cubed
- 1 medium head cauliflower, broken into florets
- 2 tbsps olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- Salt, to taste
- 3 tbsps fresh cilantro or parsley, minced
- Preheat oven to 400F. Coat a baking sheet with cooking spray and set aside.
- In a large bowl, combine potatoes, cauliflower, oil, cumin, coriander, turmeric, cayenne pepper, and salt. Toss to coat.
- Transfer to a baking sheet and roast for 30 to 45 minutes or until vegetables are tender, stirring occasionally. Garnish with cilantro before serving.
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