Photo of Sheet-Pan Aloo Gobi by WW

Sheet-Pan Aloo Gobi

1 - 5
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
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.


Uncooked russet potato

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

Frozen cauliflower florets

4 cup(s), or fresh (from 1 medium head)

Uncooked onion(s)

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)


¼ cup(s), chopped


  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