2 tsp coriander
2 tsp cumin
1½ tsp cinnamon
1¼ tsp turmeric
pinch cayenne pepper
1 small head cauliflower
2 TBL olive oil
1 large onion
1-2 carrots (for 1 cup diced)
3 large cloves garlic
1½ tsp grated fresh ginger
1 tsp red chile pepper flakes
1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce
4 cups vegetable broth
2-4 russet potatoes (3 cups diced)
2-4 sweet potatoes (3 cups diced)
1 (14-ounce) can coconut milk
1 large lime
1 bunch cilantro
Preheat oven to 450º F.
In a small bowl, combine
- 2 tsp coriander
- 2 tsp cumin
- 1½ cinnamon
- 1¼ tsp turmeric
- 1¼ tsp salt
- ¾ tsp pepper
- pinch cayenne pepper
In a large bowl, toss
- 1 head of cauliflower, cut into small florets (about 6 cups)
- 1 TBL olive oil
Sprinkle with 1 TBL of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
Meanwhile, in a large pot heat the remaining
- 1 TBL olive oil
over medium-high heat. Add
- 1 large onion, chopped
- 1 cup diced carrot
and cook, stirring often, until starting to brown, 3-4 minutes. Reduce heat to medium and cook a few minutes more, stirring often, until the onion is soft. Add
- 3 large cloves garlic, chopped
- 1½ tsp grated (or minced) fresh ginger
- 1 tsp red chile pepper flakes
- the remaining spice mixture
Cook, stirring, for 1 minute more.
Stir in
- 1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce
scraping up any browned bits and breaking up the tomatoes, and simmer for 1 minute. Add
- 4 cups vegetable broth
- 3 cups diced peeled russet potatoes (½-inch)
- 3 cups diced peeled sweet potatoes (½-inch)
- 2 tsp lime zest
- 2 TBL lime juice
Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially cover and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
Stir in
- 1 (14-ounce) can coconut milk
- the reserved roasted cauliflower
Return to a simmer to heat through. Serve garnished with cilantro.