Ingredients:
- 1 small head cauliflower
- 3 white potatoes, peeled and sliced
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 1/2 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
Directions:
Cook the cauliflower head whole in a covered steamer over boiling water until fork-tender, about 20 minutes. Remove from the steamer and let cool.
Meanwhile, put the potatoes in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork-tender, 15 to 20 minutes. Drain and let cool.
Cut the cauliflower into 2-inch pieces, leaving as many florets intact as possible.
In a fry pan over medium-high heat, melt the butter with the olive oil. Add the potatoes and cauliflower, and sprinkle with the cumin, paprika and salt. Sauté, turning the vegetables gently, until the potatoes are golden brown and the cauliflower is lightly browned, about 5 minutes. Serve hot. Serves 4.
Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).
Meanwhile, put the potatoes in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork-tender, 15 to 20 minutes. Drain and let cool.
Cut the cauliflower into 2-inch pieces, leaving as many florets intact as possible.
In a fry pan over medium-high heat, melt the butter with the olive oil. Add the potatoes and cauliflower, and sprinkle with the cumin, paprika and salt. Sauté, turning the vegetables gently, until the potatoes are golden brown and the cauliflower is lightly browned, about 5 minutes. Serve hot. Serves 4.
Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).