Roasted Potatoes Cauliflower & Kale
Arpita Darooka
Vegan, healthy, easy recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Marination rest time 15 minutes mins
Course Main Course, Side Dish
Cuisine Global
- 300 Gms Baby potatoes
- 1 Cup Cauliflower florets
- 1/2 Cup Kale leaves Chopped
- 1 Tsp Paprika powder
- 2 Tsp Harissa spice
- 2 Tsp Zaatar spice
- 1/2 Tsp Sumac spice
- 4 Tbsp Olive oil
- 3/4 Tsp Black pepper powder
- 2 Tbsp Garlic granules or fresh garlic
- Salt to taste
- Lemon juice As required
Par boil baby potatoes. Peel them.
In a large bowl, mix in potatoes, cauliflower, paprika powder, harissa spice, zaatar, sumac, 3 tbsp olive oil, salt and 1/2 pepper, and garlic. Put it in the fridge for 15 mins.
Place them on a lined baking tray in a single layer and roast them in a pre heated oven at 170 C (fan assisted) or 180 C (without fan) for 15 mins or until the potatoes look wrinkly roasted.
In a bowl mix kale with remaining 1 tbsp olive oil, salt and 1/4 tsp pepper.
Take the tray out of the oven, stir the roasted veggies, add kale and return it back to the oven to bake for another 7-8 mins.
Remove from the oven, drizzle a generous squeeze of lemon juice, adjust seasonings if required and serve immediately.Enjoy!!!
Instead of Mediterranean spices, use Indian spices like red chilli powder, roasted cumin powder, and crushed fennel to marinate the vegetables.
Keyword Roasted potatoes cauliflower and kale recipe