Ingredients

4 servings

　　

Spiced Blend

1 1/2 teaspoons turmeric (eyeball it in your palm)

　　1 teaspoon ground coriander (eyeball it)

　　1 teaspoon cumin seeds

　　1 tablespoon curry powder (about a palmful)

　　1/2 teaspoon cayenne pepper

　　2 pinches of ground cinnamon

　　3 large waxy white potatoes, peeled and diced

　　Coarse salt

　　1 head of cauliflower, cut into small florets

　　1 tablespoon vegetable oil (once around the pan), plus some for drizzling

　　2 tablespoons unsalted butter, cut into pieces

　　1 medium onion, chopped

　　3 garlic cloves, chopped

　　1 15-ounce can chick peas, drained

　　1 cup chicken stock or broth

　　1 cup frozen green peas

　　1 small head of iceberg lettuce, shredded

　　1/4 cup sliced or slivered almonds

　　4 radishes, thinly sliced

　　3 tablespoons chopped fresh mint

　　3 tablespoons chopped fresh flat-leaf parsley or cilantro, your choice

　　Juice of 1 lemon

　　

Step 1

Combine the ingredients for the spice blend and reserve.

　　

Step 2

Place the potatoes in a pot and cover them with water. Cover the pot with a lid and bring to a boil. Take off the lid and add salt. Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot. Cook for 2 to 3 minutes longer, then drain. The potatoes and cauliflower should still be a little undercooked.

　　

Step 3

Heat a large skillet over medium heat. Add the vegetable oil, then the butter. When the butter melts into the oil, add in the onions and garlic and sauté for 5 minutes. Add the drained potatoes and cauliflower and the chick peas and combine. Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors. Stir in the stock and turn the vegetables to evenly distribute. The dish will turn a bright yellow. Cook over medium-low heat for 2 to 3 minutes longer. Add the peas and turn off the heat. The carry-over heat will warm them through. Taste to adjust the salt in the dish.

　　

Step 4

In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro. Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt. Pile the salad on plates, top with the hot vegetables, and serve.

　　Rachael Ray 365: No Repeats