- 1 pound mix of potatoes, cauliflower, and a few radishes (save the tops)
- 1 1/2 teaspoons dried mint
- 1/2 teaspoon red chile pepper flakes
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons extra virgin olive oil
- Fresh lemon juice
Toppings: fresh mint, toasted sesame and/or pumpkin seeds, non-fat plain Greek yogurt (seasoned with a bit of salt)
Preheat your oven to 425 degrees. Wash and dry the vegetables, then cut the potatoes and cauliflower into 1/4-inch thick pieces. Trim and quarter the radishes, setting aside the green radish tops.
Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds (you could also substitute ½ teaspoon additional ground cumin for the cumin seeds). Add the ground cumin, cinnamon, and ground ginger. After that, add the olive oil and stir until combined.
Place the potatoes, cauliflower, and radishes in a large bowl. Pour the spiced olive oil over the vegetables and toss gently but thoroughly - until everything is equally coated. Arrange in a single layer on a baking sheet. Bake for 15 minutes or until everything is cooked through.
Remove from the oven and serve on a platter topped with the radish greens, a squeeze of lemon and any/all of the other toppings. A dollop of salted yogurt really brings everything together.