Curried Caulflower and Potatoes

I love Aloo Gobi, but I associate it with oily, salty take-out.  This is anything but. 

Incredibly simple to prepare, this flavourful side-dish dresses up even the most routine meal.

Ingredients:

1 head of cauliflower
1 white potato
1.5 tsp cumin
1 tsp curry powder
1/2 tsp cayenne pepper
2 tbsp olive oil
salt and pepper

Preheat oven to 425 degrees.

Roughly chop up cauliflower into 1 inch florets, and potato into slightly smaller cubes.

Toss everything together and bake in a 9×13 inch glass pan for about 40 minutes, stirring occasionally, until golden brown and crispy.

This serves about 6 one-cup servings at about 70 calories each.