Sheet-Pan Aloo Gobi
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This Indian vegetarian dish features potatoes (aloo) and cauliflower (gobi) cooked with onions, ginger, and a fragrant mix of spices. Our roasted sheet-pan version delivers super-flavorful results, mostly hands-off cooking, plus easy cleanup. When arranging ingredients on a sheet pan for roasting, be sure to space them out so they brown and crisp instead of steam.
Ingredients
Uncooked russet potato
2 large, cut into 1-inch chunks (about 4 cups)
Frozen cauliflower
4 cup(s), or fresh (from 1 medium head)
Uncooked onion
1 small, cut into 1⁄2-inch slices
Minced ginger
2 Tbsp
Garlic clove
3 clove(s), finely chopped (about 1 tbsp)
Olive oil
1 Tbsp
Cumin seeds
1½ tsp
Ground turmeric
¾ tsp
Garam masala
½ tsp
Cayenne pepper
1 pinch(es)
Kosher salt
1 tsp
Fresh lime juice
1 Tbsp, (from about 2 limes)
Cilantro
¼ cup(s), chopped
Instructions
1
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2
In a large bowl, toss the potatoes, cauliflower, onion, ginger, garlic, oil, cumin seeds, turmeric, garam masala, cayenne, and salt until well combined. Spread the vegetables into an even layer on the prepared pan.
3
Roast the vegetables, stirring once halfway through cooking, until browned and tender, about 45 minutes. Before serving, toss the vegetables with the lime juice and cilantro.
4
Serving size: 1½ cups
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