Amounts as desired –
(Equal amounts of)
- Potatoes, coarsely chopped
- Cauliflower, broken into medium-sized florets and with stems chopped small
- Mustard salad dressing (I use a half-and-half mixture of a low-cal dressing with full-calorie one that has more calories but a richer taste. You could also just use a regular jar mustard – you’d probably need less if you did this.)
- Curry powder
Fill a large baking dish half-way with chopped potatoes, dust with curry powder as desired, sprinkle with mustard dressing as desired.
Repeat for top layer with cauliflower, curry, and dressing.
Cover with top or aluminum foil.
Bake in a medium oven until veggies are done – I get good results with one hour, but your time may vary.
You could probably also microwave this.
This is a variation on the old Indian standard Aloo Gobi (cauliflower and potatoes), which is usually made on the stovetop in a pot, and isn’t usually made with Western-style mustard.
My omni housemates who regard my Asian-influenced cooking with considerable suspicion pronounced this tasty.
- crossposted -