Photo of Sheet-Pan Aloo Gobi by WW

Sheet-Pan Aloo Gobi

Points® value
Total Time
55 min
10 min
45 min
This popular Indian vegetarian dish features potatoes or “aloo” and cauliflower or “gobi” sautéed with onions, tomatoes and a fragrant mix of spices. Our hands-free, sheet pan version delivers a crispy finish, super flavorful results, plus easy cleanup. When arranging veggies on the sheet pan, be sure to space them out so they brown instead of steam. Serve this on its own, as a side, or with rice.


Russet potato

2 large, cut into 1-inch chunks (about 4 cups total)

Uncooked cauliflower

4 cup(s), cut in large florets, from one medium head

Sweet onions

1 small, cut in 1/2 inch slices

Ginger root

2 tbsp(s), peeled finely chopped


3 tsp(s), finely chopped

Olive oil

1 tbsp(s)

Cumin seeds

1½ tsp(s)

Ground turmeric

¾ tsp(s)

Garam masala

½ tsp(s)

Cayenne pepper

1 pinch(es)

Kosher salt

1 tsp(s)

Fresh lime juice

1 tbsp(s), from 2 limes


¼ cup(s), fresh chopped


  1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
  2. In large bowl, toss potatoes, cauliflower, onion, ginger, garlic, olive oil, cumin seeds, turmeric, garam masala, cayenne, and salt until well combined.
  3. On prepared pan, spread vegetables in an even layer. Roast until vegetables are browned and tender, about 45 minutes, stirring once halfway through.
  4. To serve, toss vegetables with lime juice and chopped cilantro.
  5. Per serving: 1 ½ cups