Photo of Indian-spiced cauliflower and potato mash by WW

Indian-spiced cauliflower and potato mash

Points® value
Total Time
50 min
10 min
40 min
This easy Indian dish offers a fabulous change of pace from plain old mashed potatoes. Roasting the cauliflower and potatoes adds both color and a deeper layer of flavour. Leave the potato peel on or off—the choice is yours—and mash the ingredients to your preferred level of smoothness.


Cooking spray

4 spray(s)

Uncooked cauliflower

1 head(s), medium, medium, cut into florets

Uncooked potato

1 pound(s), peeled, cut into pieces same size as florets

Table salt

1 tsp(s)

Ground cumin

1 tsp(s)

Ground coriander

1 tsp(s)

Ground turmeric

½ tsp(s)

Cayenne pepper

¼ tsp(s)

1% low-fat buttermilk

½ cup(s)


  1. Preheat oven to 400ºF. Heavily coat a nonstick baking sheet or pan with cooking spray.
  2. Place cauliflower and potatoes on prepared baking sheet in a single layer; coat with cooking spray.
  3. In a small bowl, combine salt, cumin, coriander, turmeric, and cayenne; sprinkle over potato mixture and toss to coat. Roast in oven until tender, about 35 to 40 minutes.
  4. Scrape potato mixture into a large mixing bowl, making sure to get any seasoning stuck to pan; add buttermilk and mash until desired consistency.
  5. Yields about 2/3 cup per serving.


Leftovers make a great vegetarian patty. Coat a skillet with cooking spray and about 1 teaspoon oil; set over medium-high heat. When the oil shimmers, scoop about 1/3 cup of the mash into the skillet and flatten it into a patty. Cook until golden on each side, flipping once, about 2 to 3 minutes per side.