Derek Ratcliffe 
This is a super easy and quick dish that is delicious and healthy. Great as a side dish or as a main - serve with warm bread.
Get a large pot on med heat with olive oil. Dice the onion (and chili if using). Add 2 pinches cumin seeds to the pot. Chop up the cawliflower and potatoes into equal sizes. Once the cumin is fragrant, add the onion (and chili if using) and season with 1 pinch salt.
Saute until you’re finished with the cawliflower and potatoes. Then add 2 heaping tablespoons of curry powder and a little water – cook out for 1 min. Add the cawliflower and potaotes and toss until coated – season with a pinch salt.
Add the rest of the water and steam until everything is cooked (approx 10-15 min). If you wanted the dish a little mushier cook longer but monitor the water level – you might need to add some.
Ingredients
Directions
Get a large pot on med heat with olive oil. Dice the onion (and chili if using). Add 2 pinches cumin seeds to the pot. Chop up the cawliflower and potatoes into equal sizes. Once the cumin is fragrant, add the onion (and chili if using) and season with 1 pinch salt.
Saute until you’re finished with the cawliflower and potatoes. Then add 2 heaping tablespoons of curry powder and a little water – cook out for 1 min. Add the cawliflower and potaotes and toss until coated – season with a pinch salt.
Add the rest of the water and steam until everything is cooked (approx 10-15 min). If you wanted the dish a little mushier cook longer but monitor the water level – you might need to add some.
