Curried Cauliflower

Ingredients

• 1 head cauliflower, cut into large florets
• 2 Tbsp vegetable oil
• 2 tsp salt, divided
• 4 Tbsp ghee or clarified butter
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp garam masala or other curry powder
• 1 tsp ground cinnamon
• 1 tsp turmeric powder
• 2 tsp cayenne or other chile powder
• 1 tsp ground black pepper
• 1 tsp sugar
• 4 cloves garlic, minced
• 1 can green chiles (hot or mild), diced
• 1 28-oz can puréed tomatoes
• 0.5 cup cilantro, divided
• 1 lime, juiced
• Yogurt for garnish

1. Preheat the oven to 400°F. In a large mixing bowl, add potatoes, cauliflower, vegetable oil, and 1 teaspoon of salt. Toss until vegetables are evenly coated. Spread them out on a sheet pan and roast in the oven 35-40 minutes, or until they are beginning to brown at the edges. Toss the vegetables over once, halfway through the cooking.
2. While the vegetables are cooking, make the gravy. Place a skillet over medium-low heat, and add the ghee or clarified butter. When it begins to shimmer, add the cumin, coriander, curry powder,
3. cinnamon, turmeric, chile powder, pepper, sugar, garlic, green chiles, and remaining 1 teaspoon of salt, and sauté until the garlic is very aromatic, but not darkened, about 2 minutes. Pour in the tomatoes and ¼ cup of the cilantro. Turn off the heat and stir to combine.
4. Reduce the oven to 350°F. Remove the roasted potatoes and cauliflower from the oven and transfer into a baking dish. Pour in the gravy and stir to combine thoroughly. Transfer the baking dish to the oven and roast uncovered for 20-25 minutes, or until the tomato sauce has thickened and coats the vegetables. Remove the aloo gobi from the oven and stir in lime juice. Garnish with the remaining cilantro and yogurt, and serve hot scoops with rice or naan bread.