Curry Baked Cauliflower & Potatoes with a Seasoned Goat Cheese Topping

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Wow! That’s a long title for a simple vegetable dish.  I was having a vegetarian moment, trust me, it wasn't intentional.  I’m a carnivorous being and don’t claim to be anything else. But, I may have found one dish that might do the trick.

There’s nothing attractive about this dish except the flavor. I was thinking about leaving out the photo, but decide you all needed to see the end results.

I wanted to make a simple vegetable taste like the main event. I think this might be the recipe
The next time I make this I will add peas or green beans to give it a little color and a bit of sweetness. But, that’s all this dish was missing.

This is my unconventional take on an Indian cauliflower and potato dish. It turned out extremely flavorful with the cauliflower still crisp.

You don’t have to make the topping as stated. Improvise. Leave out the cheese or mix the bread crumbs with another cheese or butter. I used goat cheese because I had it in the fridge and I think it worked well.

After the cauliflower is finish baking, stir the bread crumbs in to the cauliflower to thicken the liquid that is left in the dish.

The next time I make this dish. I will probably roast them on a sheet pan in a 400 degree oven for 25 – 30 minutes and skip the topping to get a lighter version of this dish. I think the seasonings are well balanced.

A day later…
Cold straight out of the fridge leftovers were as good as the original, just different. Still crisp and holding on to the curry flavor.

CURRY BAKED CAULIFLOWER - POTATOES - GOAT CHEESE and SEASONED BREAD CRUMB TOPPING
1 large head cauliflower, cut in to florettes
2 cups potatoes, cooked and diced, about 3 med. red skin
SAUCE
2 cups diced tomatoes
¼ tsp. fresh ginger, minced
1 clove garlic, minced, about 1 tsp.
1 tsp. kosher salt
¼ tsp. black pepper
1/8 tsp. red chile pepper flakes
2 Tbsp. curry powder
2 Tbsp. olive oil
TOPPING
½ cup seasoned bread crumbs
4 oz. goat cheese

1. To make the topping; cut the goat cheese into the seasoned breadcrumbs with your hands or with a pastry cutter until it resembles cornmeal.
2. Preheat oven to 350 degrees.
3. Mix the tomatoes with the seasonings and toss with the cauliflower. Add the cooked and diced potatoes and mix again.
4. Let sit for 30 minutes to allow the cauliflower to absorb the curry seasonings.
5. Bake for 25 - 30 min. and top with the mix of bread crumbs and goat cheese and bake for an additional 25 - 30 minutes.
6. Mix topping into the cauliflower to thicken the liquid that is left in the dish.