Roasted aloo gobi

Here's another dish by Priya Krishna that I made during my week of slowly accumulating an Indian buffet of leftovers in my fridge. Her twist on aloo gobi (potatoes and cauliflower) involves roasting them for more flavor and texture. Here's my modified version:

Roasted aloo gobi
2 medium potatoes, diced into 1-inch pieces
1 medium head cauliflower, cut into florets
1 small onion, cut into 1/2-inch slices
1 heaping t minced garlic or ginger-garlic paste
5 tablespoons olive oil
2 teaspoons cumin seeds
2 t coriander
1 t turmeric
1/4 t cayenne pepper
1 t salt
1.5 T lemon juice

Optional garnish

chopped cilantro

or cilantro chutney (Blend up cilantro leaves and stems with a pinch of salt and lime juice to taste. Add yogurt if desired.)

Preheat the oven to 450°F. Line a large baking sheet with foil. In a large bowl or plastic bag, combine all ingredients so that everything is evenly coated. Pour veggies onto sheet pan and roast for about 20 minutes, until veggies are cooked through and browned. Roast on bottom rack for 10 minutes, then switch to the top rack. This way you don't have to stir!