cumin spiced cauliflower and potatoes

       what to do with a big white dense flower that tastes like a cross between a cabbage and a turnip? . . . and lowly potatoes in want of elevation to a more prominent position than just the neutral carbohydrate that sops up butter?

       one of my secret ingredients is cumin which i think must be what the sahara smells like: hot and acrid, powerful and historic. it's a spice that says, "pay attention!" so using cumin with the achromatic, sponge-like cauliflower and potato accelerates them to something exotic and memorable.

       i make this dish to serve with chicken tikka, as a less starchy alternative to rice, and it also serves well with tofu, or lentils as a vegetarian version. i can eat a huge bowl-full just as it is, so stimulating and satisfying are the flavors and vitamins. it makes me dream of morocco and the sound of wind chimes that the blowing desert sand must ring.

ingredients

• 1/2 lb. small yellow potatoes, peeled and cubed

• safflower oil

• 1 head of cauliflower, broken into small flowerets

• 1/2 green bell pepper, minced

• 1 tsp. cumin

• a hand full or two of minced parsley

• kosher salt and white pepper

directions

1. par boil the potatoes just until they give to a fork. drain and set aside.

2. coat the bottom of a large skillet with deep sides with some safflower oil, and heat it until shimmering.

3. put the cauliflower flowerets, the green pepper into the oil and saute, stirring frequently, until the flowerets also starts to give to a fork.

4. stir in the cooked potatoes and sprinkle the pan with cumin, salt & white pepper.

5. reduce the heat to low and put the lid on to let the vegetables and spices steam a little.

6. once the vegetables are tender, they are ready to serve.