My cauliflower and potato bake is a scrumptious dish, beautifully fragrant, flavoured with whole spices. If you have heard of the famous aloo gobhi, this is my baked version. It is vegetarian, easy to prepare and cook. It can be enjoyed with a bowl of steaming, fluffy basmati rice or with your favourite bread. This also makes a delicious filling for a tortilla wrap! Include this dish as part of your balanced diet and enjoy it during the week or weekends.
How to make easy vegan roast cauliflower and potato
- Pre-heat oven to 180 deg C Fan.
- Dice potatoes and cauliflowers into 2cm cubes and medium florets. Wash and drain the veggies.
- Get the spices ready. In a large bowl add about one and half tablespoon oil along with all the powdered spices and salt. Mix well to form a paste. Add the veggies into the spice paste and mix wellto coat the cauliflowers and potatoes well. Keep aside.
- Finely chop the ginger/ garlic and the green chilli.
- In an oven-proof dish, heat oil either in the oven, stove-top or microwave. I used a pyrex casserole dish and hence heated it in the 1000w microwave oven for about 3mins.
- Go ahead and add the dry red chilli, panch phoran or Bengali 5 spice mix. You can find this readymade in Asian grocers or in the world cuisine aisle of supermarkets. You can make this mix at home and we’ve got it in our blog. Click the link to find out how to do it. Once the spices start popping, add the chopped ginger garlic and green chillies. Stir it for few seconds and let them sizzle in the hot oil. This will release all the beautiful aromas.
- Now tip in the cauliflower florets and diced potatoes. Mix well to coat the veggies with the flavoured oil.
- Place the casserole into the pre-heated oven without the lid. Let it cook for 10 minutes.
- After 10 minutes, take it out of the oven, stir the veggies, cover and cook in the oven for another 10 minutes. Repeat the process one more time after 10minutes.
- After 30 minutes, stir once more, add the halved cherry tomatoes, give the veggies a gentle mix and put the casserole back in the oven this time without the lid for the last 10minutes or until the veggies are cooked.
- Lastly, remove casserole from the oven, sprinkle 1 tsp of garam masala, mix well. Garnish with chopped fresh coriander and serve with warm roti, naan or tortilla. It goes well with boiled rice and dahl too!
- You can serve this at the table in the same casserole that you cooked in, so less washing to do. Another plus for me (and you too!)
Tips and Variations
- I use the tender leaves of a cauliflower as well. Chop them into chunks and add along with the florets and potatotes
- You may also add frozen peas to this cauliflower potato bake. Add them in the last 10minutes of the bake. I love adding peas to my aloo gobhi.
- You can also start this dish on the stove-top. Add the veggies and spices, mix well, cover and cook on the stove-top for the first 10 minutes on medium-low heat. Then move the pot/casserole to the oven and cook it as per the rest of the recipe.
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Recipe
Easy Spiced Cauliflower and Potato Bake / Baked Aloo Gobhi
My vegan Baked cauliflower with potatoes and flavoured with whole spices is a great dish for a weeknight meal. Put your feet up and enjoy your favourite cup of tea while your oven does all the magic!
Equipment
- Ovenproof Casserole Dish
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 3 medium potatoes peeled and diced into 1inch
- 1 tbsp ginger and garlic paste
- 1 green chilli chopped (Optional)
- 8 nos plum or cherry tomatoes halved
- 2 tsp fresh coriander chopped
- 1 whole dry red chilli
- 1 tsp mixed whole 5 spices a mix of mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, nigella seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 2½ tbsp cooking oil
- salt to taste
Instructions
- Pre-heat oven to 180 deg C Fan.
- Dice potatoes and cauliflowers into 2cm cubes and medium florets. Wash and drain the veggies.
- In a large bowl add about one and a half tablespoons oil along with all the powdered spices (except garam masala) and salt. Mix well to form a paste. Add the veggies into the spice paste and mix to coat the cauliflowers and potatoes well. Keep aside.
- Finely chop the ginger, garlic. and the green chilli.
- In an oven-proof pyrex dish, heat oil either in the microwave for 3minutes (power -1000w)
- Now tip in the spiced cauliflower florets and diced potatoes. Mix well to coat the veggies with the flavoured oil.
- Now place the casserole dish into the preheated oven. Let in cook uncovered for 10 minutes.
- After 10 minutes, take it out of the oven, stir the veggies, cover and cook in the oven for another 10 minutes.
- Repeat the process one more time after 10minutes. After 30 minutes, stir once more, add the halved cherry tomatoes, give the veggies a gentle mix and put the casserole back in the oven this time without the lid for the last 10minutes or until the veggies are cooked.
- Lastly, remove casserole from the oven, sprinkle 1 tsp of garam masala, mix well. Garnish with chopped fresh coriander
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