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Preparation
1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Toss potatoes and cauliflower with curry powder, garlic powder, salt, cayenne, olive oil, and lemon juice.
3. Roast 20–25 minutes, tossing halfway through.
4. Optional: Broil 1–2 minutes for char.
5. Serve with tahini sauce and scallions.
About the Recipe
Roasted Yukon potatoes and cauliflower tossed in bold curry spices and lemon. A vibrant vegetarian side that’s cozy, flavorful, and perfect for holiday tables.
Ingredients
3–4 Yukon Gold potatoes, diced
2 cups cauliflower florets
2 tbsp curry powder
1 tsp garlic powder
1 tsp salt
1/4 tsp cayenne pepper (optional)
3 tbsp olive oil
Juice of 1/2 lemon
Yogurt tahini sauce (optional, for garnish)
Sliced scallions, garnish
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