Aloo Gobi (Indian Spiced Cauliflower and Potatoes)
- Yield:
- 100 Portions
- Each Portion:
- ¾ cup (3-⅓ oz)
- Pan Size and Number:
- 18 x 26-Inch Sheet Pans (9)
- Temperature:
- 425°F (218°C)
- Cook Time:
- 10 - 12 min.
INGREDIENTS
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
CAULIFLOWER |
6 gal |
18 lb 12 oz |
|
|
POTATOES, WHITE |
2 gal |
10 lb 10 oz |
|
|
ONION, RED |
1 gal |
3 lb 14 oz |
4 lb 5 oz |
|
OIL, CANOLA |
1 cup + 2 tbsp |
8-½ oz |
|
|
GARLIC, PREMINCED IN WATER |
1 cup |
6 oz |
|
|
SALT |
¼ cup + 1 tbsp |
3-⅛ oz |
|
|
CUMIN, GROUND |
½ cup |
1-½ oz |
|
|
GARAM MASALA |
⅓ cup |
1-½ oz |
|
|
MUSTARD, DRY |
⅓ cup |
1 oz |
|
|
TURMERIC |
¼ cup |
1 oz |
|
|
PEPPER, BLACK, GROUND |
¼ cup |
0.86 oz |
|
|
COOKING SPRAY, NONSTICK |
2 oz |
||
|
CILANTRO |
½ cup |
1-⅛ oz |
DIRECTIONS
- Prepare all fruits and vegetables in accordance with guideline card A-G 31. Cut cauliflower into 1 to 2-inch florets; peel potatoes and dice into 1-½-inch pieces; slice red onions into ¾-inch wedges; roughly chop cilantro.
- Preheat oven to 425°F (218°C).
- Combine oil, garlic, salt, cumin, garam masala, dry mustard, turmeric, and black pepper. Whisk until fully incorporated.
- In a large bowl, combine cauliflower, potatoes, and red onions. Add oil mixture and toss thoroughly to evenly distribute seasonings.
- Lightly spray each sheet pan with nonstick cooking spray. Place 4 lb 1 oz (1 gal) vegetables on each sheet pan. Spread in an even layer.
- In an oven, on convection mode, roast at 425°F (218°C) for 10 to 12 minutes or until fork tender and browned on the edges. CCP: Internal temperature must reach 145°F (63°C).
- Remove from pans and garnish with cilantro.
- Serve immediately or CP: hold hot at 135°F (57°C).
RECIPE NOTES
- This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
- In Step 6, it is important to note that browning is desired in a roasted vegetable. The browning adds good flavor and does not indicate the vegetables are overcooked. Blackening, on the other hand, is a sign the vegetables are overcooked.
- *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.
NUTRITION FACTS
| Calories 86 cal |
| Carbohydrates 15 g |
| Sugars 3 g |
| Protein 3 g |
| Fat 3 g |
| Saturated Fat 0.2 g |
| Sodium 293 mg |
| Calcium 27 mg |
| Fiber 3.1 g |
