The spice in this recipe is really up to you. If you like a little extra kick, add the cayenne pepper. If not (maybe you are feeding little ones), don't. I love this combination because it includes all my favorite flavors (cumin, chili, garlic, cilantro) and it has a refreshing twist with the cauliflower and potatoes.
Ingredients
1/2 tablespoon coconut oil, or olive oil
1 cup diced sweet onion
1 clove garlic, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (OPTIONAL)
1 head cauliflower, cut into medium/small sections
1 1/2 pounds red or russet potatoes, peeled and diced into 1 inch pieces
Fresh ground pepper
1 teaspoon kosher salt (or to taste)
2 cups vegetable broth
1 can diced tomatoes, blended and 1 cup reserved
1/2 cup cilantro, chopped (plus more for garnishing)
1 cup frozen peas
Sour cream
In a medium sauce pan with a tight fighting lid, add 1 inch of water (and a steaming basket if you have one...if not, that's okay.) Bring to a boil. Add cut up cauliflower and cover. Steam for 4 minutes. Remove from heat and drain. Rinse with cold water, drain and set aside. Blend one can of tomatoes and reserve one cup. Set aside.
In a large, high sided skillet (or pot) heat coconut oil on medium heat. Add onion, garlic, cumin, coriander and chili powder. Cook for about 5 minutes. Add cauliflower, potatoes, salt and pepper. Stir and cover vegetables well with oil and spices. Cook for 2-3 more minutes, stirring frequently. Add broth, 1 cup blended tomatoes, and 1/2 cup cilantro. Bring to a boil then cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are cooked through. Remove from heat and stir in frozen peas. Let sit, uncovered for about 15 minutes. Serve in bowls and garnish with cilantro and sour cream.
