Indian Cauliflower and PotatoSorry to barrage you all with cauliflower recipes, but as you know, I have a limited time period during which I can make them. I actually made this recipe once before but never got around to posting it. I’m kinda mad about that because I know I added something else last time that made it even tastier, but oh well. This was still really delicious.

In addition to my love of cauliflower, I have a love for Indian spiced dishes. Add a little Garam Masala and Tumeric, and I’m a happy girl.

Indian Cauliflower and Potato

I had some leftover potatoes laying around and knew I wanted to make something with cauliflower, so this recipe came to mind. I had every intention of using a higher cauliflower to potato ratio, but alas the stupid NYC supermarket I went to only had the most tiny cauliflowers you have ever seen…and to make matters worse, they were $5.99 each! How absurd is that?! I would have just gotten two of them, but not at that price.

Indian Cauliflower and Potato

I also wanted to use up these potatoes I had laying around, so unfortunately there was more potato to cauliflower which, had I followed the original recipe, would have ended up being really dry. This was the main reason I edited the recipe. Also, I like things a little more moist and acidic, so I threw in some diced canned tomatoes and yogurt.

This dish was perfectly spicy and satisfying. Although i suppose you could eat it as a side dish, I put a hefty dallop of greek yogurt on top rounding out a great dinner for one.

Indian Cauliflower and Potato

Indian-Spiced Cauliflower and Potatoes

adapted from Spicie Foodie

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Serves 4-6

1 cauliflower head, cut into large florets
4 small potatoes, peeled and cut into large pieces
1 tbsp. vegetable oil
1 small onion, finely chopped
3 garlic cloves, minced
small piece of fresh ginger, ginger and finely chopped
1 tsp-1 Tbsp chile garlic sauce (depending on how spicy you like it)
11/2 tbsp. garam masala
1 tsp. ground turmeric
salt to taste
1- 14.5 oz can diced tomatoes
1/4 cup greek 2% yogurt, plus 1+ cup more for garnish
1/2 cup cilantro, chopped, plus more for garnish

Boil the cauliflower and potatoes until tender. Drain and set aside.

Heat the oil and cook the onion until soft and translucent. Add the ginger, garlic and chile sauce and saute for another 3 minutes.

Place the boiled cauliflower and potatoes into the pan. Add the spices to the pan. Use a potato masher and mash until the vegetables have broken up into a thick mash, leaving chunky. Stir well and cook for another 10 minutes.

Add tomatoes, 1/4 cup yogurt, 1/2 cup cilantro and salt to taste. Stir to combine all ingredients well, and cook another minute or two.

Serve with a large dallop of yogurt and a handful of chopped cilantro.

cauliflower soup

Sorry for my absence. I was sick with some stomach virus and then a cold, and then I was in California for the long weekend. Being sick totally sucked, especially since I lost my appetite. I had poor Nate ordering pizza for dinner while I slept.

California, on the other hand, was so much fun. I got to spend time with my family and one of my closest friends, all of whom live in L.A. The weather was totally gorgeous. We went on a beautiful hike (and I realized how out of shape I truly am), and just spent a lot of time relaxing and eating yummy food. Thank goodness my appetite fully returned.


I came back on Monday, while Nate is staying there for a month or so doing some job-searching. Since Nate’s gone, this is my perfect opportunity to cook all the foods I love that Nate doesn’t…starting with cauliflower!

The inspiration for this soup is another one of our honeymoon meals. Everyone told us we had to get a meal from one of the many food trucks while we were in Portland. Nate is kind of a picky eater, despite his claims otherwise, so the only food truck that seemed ok was a soup truck called Savor Soup House. Plus, it was a cold, rainy day and i love soup. We decided to get a 3 soup sampler- we ended up going with a basic tomato soup, a chicken tortilla and I think black bean with ham. They were all pretty awesome.

cauliflower soup

It was hard to decide between all the yummy choices, but I knew the cauliflower soup on their menu wasn’t an option since Nate says he detests caulflower. I guess the truck owner heard my lament about the fact that I couldn’t order the cauliflower soup, and so he gave me a little taste. It was seriously amazing.

The soup was so simple but so flavorful. I asked what was in it, and he told me it was just cauliflower, vegetable broth, salt, pepper and a little olive oil. I knew immediately that I’d have to find a way to make it myself.

cauliflower soup

In addition, I’ve been dying to use one of our wedding presents- an immersion blender! I made sure to keep my fingers away from the blade after this horrific article Nate sent me last week. Although, those people sound like idiots.

The soup came out great, but I honestly can’t remember if it was as good as the one in Portland. I wasn’t in the mood for plain cauliflower soup, so I added a drizzle of buffalo sauce and a sprinkle of blue cheese to take it up a notch. Seriously yummy.

cauliflower soup

Simple Cauliflower Soup

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Serves 5-7

1 head cauliflower
4 cups vegetable or chicken broth
1 Tbsp extra virgin olive oil + more for garnish
salt and pepper to taste

Cut end and core out of cauliflower. Cut into chunks and put in large pot. Add the stock, cover and bring to a boil.

Simmer covered for 15 minutes or until cauliflower is tender.

Using an immersion blender, puree cauliflower and broth until smooth.* Alternatively, add soup and cauliflower in batches to a blender. Make sure not to fill blender more than half full because hot liquids expand.

Add olive oil, salt and pepper to taste.

Serve with a drizzle of olive oil and a sprinkle of pepper. (or for something different, do what I did and drizzle with buffalo sauce and sprinkle with blue cheese- so good!)