Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 4 side-dish servings

　　1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

　　1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

　　5 tablespoons vegetable oil

　　1/2 teaspoon cumin seeds

　　3/4 teaspoon salt

　　1 medium onion, finely chopped

　　2 garlic cloves, finely chopped

　　2 teaspoons minced fresh jalapeño, including seeds

　　2 teaspoons minced peeled fresh ginger

　　1 teaspoon ground cumin

　　1/2 teaspoon ground coriander

　　1/4 teaspoon turmeric

　　1/4 teaspoon cayenne

　　1/2 cup water

　　Accompaniment: lemon wedges

　　

Step 1

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

　　

Step 2

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

　　

Step 3

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.