Gobi Aloo or Indian-Style Roasted Cauliflower & Potatoes

this recipe is delicious, really.  it was inspired first by a dish our friend betsy found at epicuriuos.com.  we loved it and i asked for the recipe (which she sent me a link to).  upon reading i realized what she did was really nothing like the link and i had to call her up and ask her, "no, for real betsy, whats your recipe?"  we both cook in a similar fashion, online inspiration with our own kitchen genius, so what you get here is my own modified version via betsy.  take the time to roast the spices and you will not be disappointed.  serve as a mezze in the evening or alongside fried eggs in the morning.  enjoy!

4 cups cauliflower florets

3 cups potatoes, peeled and chopped bite size

1 onion -chopped to bite size

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp black mustard seeds

2 tsp turmeric

1 tsp paprika

1/4 - 1/2 tsp cayenne or crushed red pepper

1 3/4 tsp salt

1/4 - 1/2 cup olive oil

juice from half lemon -about 3 Tbl

1/4 cup chopped fresh parsley or cilantro

Preheat oven to 425 degrees. 

Begin by toasting your seeds: add the coriander, cumin & mustard to a dry pan over medium heat.  gently shake the pan as the seeds begin to color and pop.  remove from heat as the aroma rises and the seeds have browned or darkened, about 2-3 minutes.  grind seeds to a powder using an old coffee grinder,  a mortar & pestle or the back of a spoon on your chopping block.  if you use the spoon method, your spices wont be powdered, and thats OK.   

Add the freshly ground powder, turmeric, olive oil, lemon juice, paprika, cayenne and salt to a large bowl.  whisk to combine.  add the potatoes, onion and cauliflower tossing to duly coat.  marinate for 10 minutes to a few hours depending on time.