Spicy Tomato and Cauliflower Potato Bowl with Whole Indian Spices

1.Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Using a food processor, pulse the florets until they resemble rice grains. Set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3.Add the diced tomatoes and cubed potatoes to the skillet and cook for about 8-10 minutes, stirring occasionally, until the potatoes are tender and the tomatoes soften and release their juices.

4.Stir in the turmeric powder, paprika, salt, and black pepper. Mix well to combine the spices with the tomatoes and potatoes.

5.Add the riced cauliflower to the skillet and stir to coat it with the tomato and potato mixture. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.

6.In a small bowl, mix together the chopped green chillies, minced garlic, grated ginger, soy sauce, and lemon juice to create the chilli garlic sauce.

7.If desired, mix the wheat flour with a little water to create a slurry and add it to the skillet to thicken the mixture slightly. Cook for an additional 2-3 minutes.

8.Once everything is cooked, remove the skillet from heat and drizzle the chilli garlic sauce over the top. Gently toss to combine all the flavors.

9.Serve the spicy bowl warm, garnished with fresh cilantro. If desired, serve over a bed of cooked rice for added texture and heartiness.