Recipes Curried Cauliflower and Potatoes Be the first to rate & review! Delicious, Quick Side Dishes By Diana Sturgis Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 - Ingredients 3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch dice Salt One 3-pound head of cauliflower, cut into 1 1/2-inch florets 3 tablespoons unsalted butter 2 tablespoons vegetable oil 1 small onion, finely chopped 2 large garlic cloves, minced 2 tablespoons curry powder 2 teaspoons fresh lemon juice Directions Boil the potatoes in salted water until just tender, about 5 minutes. Remove the potatoes with a slotted spoon. Add the cauliflower and cook until crisp-tender, about 5 minutes; drain. In a large nonreactive skillet, melt the butter in the oil over moderate heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the potatoes and cauliflower and cook, stirring occasionally, for 2 minutes longer. Add the lemon juice, 1/2 teaspoon salt and 1 cup of water. Cook, scraping up the bottom, until the liquid is absorbed, about 5 minutes; serve. Serve With Serve with roast leg of lamb or chicken—roasted, braised, or grilled. Rate it Print