Photo of Indian-spiced cauliflower and potato mash by WW

Indian-spiced cauliflower and potato mash

3
3
1
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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 flavor. Leave the potato peel on or off—the choice is yours—and mash the ingredients to your preferred level of smoothness. 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.

Ingredients

cooking spray

4 spray(s)

uncooked cauliflower

1 head(s), medium, cut into florets

uncooked potato(es)

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

table salt

1 tsp

ground cumin

1 tsp

ground coriander

1 tsp

ground turmeric

½ tsp

cayenne pepper

¼ tsp

low-fat buttermilk

½ cup(s)

Instructions

  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. Yields about 2/3 cup per serving.

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