Ingredients
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2 russet potatoes, about 1 1/2 lbs
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1 head cauliflower
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2 red onions
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1 tbsp ground turmeric
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2 tbsp cumin seeds
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3/4 cup heavy cream
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1/2 bunch cilantro
Steps
1
Preheat oven to 400° F.
2
Peel the potatoes and cut into 1½-inch pieces. Cut the cauliflower into florets.
3
Boil the potatoes and cauliflower for 10 min. Drain. Grease a 9x13-inch glass casserole dish and fill with potatoes and cauliflower.
4
Quarter onions and mix with the potatoes and cauliflower. In a separate bowl, stir together turmeric, cumin seeds and cream.
5
Pour the cream mixture over the vegetables. Bake for about 25 min.
6
Finish with fresh cilantro before serving.
