Cauliflower and Sweet Potatoes

In the days leading up to Thanksgiving, I try to make dishes that vary greatly from what I will be serving on Thursday. Sunday was my birthday and we went out for sushi, Tuesday, broccoli kale quiche, Wednesday is Moroccan spaghetti squash. Monday was Indian cauliflower and sweet potatoes, based on a Bal Arneson recipe. I can’t get totally away from the harvest theme since I am obsessed with fall vegetables, but the flavors are different than the traditional American dishes we will eat Thursday.

The cauliflower is locally grown, the sweet potatoes are from my garden. As a side, I sauteed some kale with garlic – I always forget how much I like kale until I make it.

Cauliflower and Sweet Potatoes

adapted from Bal Arneson

2 Tsp sunflower oil

1 tsp ground ginger

1/2 onion, chopped

1 Tbsp cumin seeds

1 Tbsp coriander powder

1 tsp turmeric

1 tsp Kosher salt

pinch of freshly ground black pepper

1/2 can organic diced tomatoes, drained

1 large sweet potato, peeled and cut into 1″ cubes (from the garden)

1/2 cup water

1 small cauliflower, broken into bite-sized florets.

Directions

Heat oil in a large non-stick skillet over medium-high heat. Add the onion and ground ginger and cook for 4 minutes.

Stir in the spices, salt & pepper and toast for 15 seconds.

Add tomatoes, sweet potatoes and water. Bring to a boil and then cover and turn down the heat and cook until the potatoes are just tender, about 10 minutes.