Turmeric-Roasted Cauliflower with Potato Gnocchi

Turmeric-Roasted Cauliflower with Potato Gnocchi

We’re living in the age of the cauliflower. This former B-list vegetable has really become a star in recent years, working its way into everything from pizza crusts to standalone cauli “steak”. I’d argue that cauliflower battered and fried florets are a worthy challenger to the traditional chicken nugget — but that’s just my opinion.

It’s no surprise then that cauliflower — like the infamous Aloo-Gobhi, which literally translates to potato and cauliflower in Hindi — remains one of my all-time favorite dishes. It’s a fairly simple preparation, where the two vegetables are sautéed with onions, tomatoes and a light spice dusting, and enjoyed with a side of rice or chapatis.

I decided to make this dish recently with a little twist: substituting out the hearty potatoes for light and fluffy gnocchi (pronounced nee-oh-kee). This combo makes it great as a side dish or full meal in itself.

For those who may not be familiar with this food item, gnocchi is a potato-based pasta that resembles mini dumplings.

For the gnocchi, I used the Pasta Social Club’s recipe. They’re so irresistibly good that I ate several pieces before they made their way into the final dish. Store-brought gnocchi would work well too if you’re pressed for time on prep.

Either way, boil the gnocchi with salt water when the cauliflower is in the oven. Drain them once they start to float and pan fry until they form a light brown crust, then set aside.

I’ve also opted to tweak the cooking method for the cauliflower. Instead of sautéing it, I decided to roast it first to bring out the sweet caramelized flavor, before mixing it together in one quick final step.

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