Garlic Chili Potatoes (with Cauliflower)

Nutritional Note

Capsaicin is a compound found in peppers that acts as an appetite suppressant, boosting metabolism, burning fat and aiding detox. They also fight oxidative stress to boost immunity. Don't shy away from chilis unless it is irritating your digestion.

Ingredients

• 12 ounces new potatoes, organic

• 1 cauliflower

• 2 Tbsp. coconut oil

• 1 tsp. mustard seed

• 1 tsp. cumin seed

• 5 large garlic cloves, crushed and chopped

• 1-2 green chilis, finely chopped and deseeded

• 1/2 tsp. ground turmeric

• 1/2 tsp. salt, or to taste

• 2 Tbsp. fresh cilantro, chopped

Directions

1. Cook the potatoes in boiling water for 20 minutes or until tender.

2. Drain, soak in cold water for 30 minutes.

3. Halve or quarter into one bite sizing

4. Divide the cauliflower into small florets and blanch in boiling water for 3 minutes.

5. Drain and plunge into ice water to prevent additional cooking, then drain again.

6. Heat oil in saucepan over medium heat.

7. When warm, add the mustard and cumin seeds.

8. Remove from heat and add the garlic and chilis. This prevents burning the garlic. Stir.

9. Return to low heat, stirring until the garlic is light brown.

10. Stir in the turmeric, then the cauliflower and potatoes.

11. Add salt and increase heat while stirring until well blended and hot.

12. Stir in the chopped cilantro and serve.

13. Enjoy!