This spicy potato wedges recipe is unique and delicious. My cousin told me that she thinks cauliflower is the vegetable of Satan. Since she is a minister, she has some authority to say such things.
Consequently, I have made it a personal mission to come up with as many healthy vegan recipes as I can that include cauliflower in an attempt to prove that Satan does not in fact use it to spite us.
Prep time: 10 minutes
Cooking Time: 30 minutes
Time from start to eating: 40 minutes
Makes enough for 2.
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we’re gonna make some spicy potato and cauliflower.
And what I’m gonna do tonight is I’m going to be boiling the potatoes and I’m going to steam the cauliflower on top of the potatoes so to start I’ve got a large pot of water and I’ve got my potatoes which I have washed and scrubbed but not peel.
This is important because what’s gonna happen is we’re going to put these potatoes in the water, they’re going to boil and they’re going to reabsorb the water into them but if you take the skin off they’re going to lose all their flavors to the water.
So if you scrubbed them, you can usually get a lot of the roughness off of the potatoes without actually losing their skin and I’ve got enough water in here that these potatoes are going to be just covered. I don’t know if I can fit them all in here but I’m trying my best.
So once you manage to get it fit into your pot, get some salt on them, this is to help the cooking process and just rubbed it on their skin a little bit. Don’t worry if your salt phobic this is basically in the water. It’s just gonna help the potatoes cook and its really minimal salt.
Ok! So potatoes getting the water up to boiling and what I like to do with this pot is steam stuff over top while I boil other things because I don’t actually have a lid for this pot anymore, I broke it. I have a bad habit of braking lids so if I use my steamer as the lid I can actually put a second vegetable in here to steam rather than boil.
Now the difference is when you steam vegetables the vitamins and minerals that dissolve in water don’t dissolve because they’re not touching the water. If you’re boiling the vegetables some of the nutrients do dissolve in the water but with potatoes most of their nutrition comes in the form of potassium which doesn’t dissolve in water.
So they’re good and what your gonna do next is chop up your cauliflower and what you wanna do is start by chopping off the green part just get your knife sneak it right in there and chopped that up.
Of course you wanna wash this before you start and then what you do is if you cut from the center out your gonna keep the nice whole sections of cauliflower and I like to cut this up into bite size pieces and my bite size is a little bit smaller than Phil’s perhaps but I find it much easier to eat if my food is bite size.
Also with the cauliflower you wanna sprinkle some salt on it otherwise your cauliflower is not really gonna cook, it’s just gonna sit there coz its gonna take a really long time so if you sprinkle a little bit of salt make sure you rub it round all of your little pieces, it will cook much more easily so throw those in the streamer. My potatoes are almost boiling now which you don’t have to wait for, it just took me that long to cut up my cauliflower up.
Ok! Once you got that ready just pop it on top put your lid over it and that will steam. Now they’re gonna take probably 20 to 30 minutes for those guys to steam so while that’s boiling and I can turn it down now because it got to a pretty hard boil.
I’m going to toast some spices and I’ve got some coriander seeds here and some cumin seeds here, I’m also gonna throw some sesame seeds here to top it off but these spices I’m going to toast and I’ll use my toaster oven otherwise you can use your oven or whatever else you prefer.
So I’m gonna toast this for a couple of minutes until they really start to sip their smell out on the kitchen and then I’m gonna grind them up so rather than using pre-ground spices this is a really nice way to bring a lot of flavor into your dish.
If you’re wondering now how you gonna grind up those spices that you’ve just toasted not to worry, you don’t need a fancy spice grinder I just use a coffee grinder, pop it in there put a little whisk and they will be beautiful.
Check on your potatoes periodically to see if they’re done just give them a poke with a fork or a knife and if like me you had trouble fitting them into the pot and you have ends sticking out of the water, those ends are gonna need to be flip around at some point so that the other side of the potato will boil.
The way I like to do dressing is to get a bowl large enough for my dinner and make the dressing in the bottom that way I only have one dish to clean so what I have done in here are those spices that we toasted and ground.
I added about a tablespoon of olive oil putting a variety is fine. Sesame oil would be nice and I added some lemon juice and because these are what I called spicy potatoes and cauliflower I had to add some spice so I use cayenne. If you like spicy foods go nuts if you do not like spicy foods be very careful. Cayenne is pretty powerful.
So stir that together and I’m not looking for too much of a liquidly dressing on this because the potatoes are gonna be really moist and the cauliflower I gotta check on that too will be a little bit crunchy but its gonna be, it’s getting nice and soft on the outside as well.
I don’t need to much liquid I’m looking more for like a, like a seasoning. Ok! So just enough liquid to get this around if you want to make this more of a sauce what you can do is mash some potato into this dressing before you toss it with the rest of the vegetables. That’s gonna make it a little bit creamy but because its potato there’s gonna be no fat so once these guys are done you’ll be ready to continue on.
I can stick a fork into them which means they’re done I’m afraid but they’re - I’m pulling them directly out of boiling water so as you might imagine they’re kind of hot so what I do is I leave them on the fork and cut them up like so.
If there any bad bits on your potato you can cut them off right now so I got a little bit of skin that got a wound on it and cut these to your size preference. I like things on the small side so I’m cutting these up very small.
And I’ve cooked this such that they aren’t falling apart more like a potato salad kind of texture they’re – they still have you know they’re own shape left and you can just toss these right in the bowl as soon as you cut it up that way they don’t take up room on your cutting board.
And actually you might want to give the cauliflower the first go at the dressing because the potatoes will probably absorb some of this so just dumped that right in there.
The final touch some fresh cilantro if you’re like me and you’re not having a mad love affair with cilantro you can also add some other herbs. I’m putting some in because it just goes so well with these flavors.
But if you don’t like it you can ether cut it half and half with parsley or do all parsley or also if you find some purple basil in the store its usually out in the summer of if you are lucky enough to have a garden you can plant some that is quite lovely as well.
So just give it a toss and serve it up you got yourself a lovely dinner. Hope you enjoy it you can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.