Don’t get us wrong, we love turning cauliflower into “everything bagel” cauliflower rolls or gluten-free cauliflower gnocchi pomodoro. But sometimes we let our favorite veggie shine on its own. That’s why we decided to create a convenient make-ahead version of aloo gobi, a classic Indian dish made from cauliflower, potatoes and a ton of aromatic spices. Tender and flavorful, it keeps in the fridge for up to four days.
1 tablespoon coconut oil
1 onion, minced
1 head cauliflower, cut into florets (about 4 cups)
2 large russet potatoes, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground mustard seed
½ teaspoon turmeric
½ teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper
4 small pieces Naan, for serving
½ cup cilantro leaves
½ red onion, thinly sliced
Lemon wedges, for serving
1. In a large pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 4 minutes.
2. Add the cauliflower and potatoes; stir well to combine. Stir in the cumin, coriander, garam masala, ground mustard seed, turmeric and chili powder; season with salt and pepper.
3. Cover the pot and reduce the heat to low. Cook, stirring occasionally, until the vegetables are very tender, 18 to 20 minutes.
4. To assemble the meal-prep containers (or to serve), divide the mixture among four containers (or bowls). Divide the naan, cilantro, red onion slices and lemon wedges among the containers.
5. Serve immediately or refrigerate for up to four days.