Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This fusion recipe combines the crispy, fan-like Hasselback potatoes with a tantalizing sweet curry coconut cauliflower and a zesty, creamy guacamole that will make your taste buds dance. Imagine golden, perfectly sliced potatoes with crispy edges, roasted to perfection, accompanied by spice-infused cauliflower and a fresh, vibrant guacamole that brings the entire dish to life. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this recipe is your ticket to a mouthwatering experience that bridges culinary traditions and flavors.
Ingredients
- 4 medium potatoes
- 1 head cauliflower
- 1 tablespoon curry powder
- 1 can coconut milk
- 2 avocados
- 1 lime
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the Hasselback potatoes: Wash potatoes thoroughly. Place each potato between two chopsticks or wooden spoons to prevent cutting all the way through. Carefully slice thin, parallel cuts across the potato, leaving the bottom intact.
- Drizzle the potatoes with olive oil, sprinkle with salt and pepper. Ensure the oil gets between the potato slices for crispy edges.
- For the cauliflower: Cut the cauliflower into florets. In a mixing bowl, combine coconut milk, curry powder, salt, and pepper. Toss cauliflower in the mixture to coat evenly.
- Place the potatoes and cauliflower on the prepared baking sheet. Ensure they are spread out in a single layer.
- Roast in the preheated oven for 40-45 minutes. Potatoes should be golden and crispy, cauliflower should be tender and slightly caramelized.
- Prepare the guacamole: Halve the avocados, remove the pit. Scoop flesh into a bowl. Mash with lime juice, salt, and pepper to taste.
- Once roasted, remove potatoes and cauliflower from the oven. Let rest for 5 minutes.
- Plate the Hasselback potatoes, top with roasted curry coconut cauliflower, and serve with fresh guacamole on the side.
Tips
- Chopstick Trick: When slicing Hasselback potatoes, place wooden chopsticks or wooden spoons on either side to prevent cutting through the potato completely. This ensures beautiful, connected slices.
- Oil Distribution: Use a pastry brush or squeeze bottle to ensure olive oil gets between each potato slice for maximum crispiness.
- Coconut Milk Coating: Let the cauliflower marinate in the curry-coconut mixture for 10-15 minutes before roasting to enhance flavor absorption.
- Even Roasting: Spread potatoes and cauliflower in a single layer on the baking sheet to ensure even cooking and caramelization.
- Guacamole Freshness: Prepare guacamole just before serving to maintain its vibrant color and fresh taste. Add lime juice to prevent browning.
- Temperature Check: Ensure your oven is fully preheated to 425°F for that perfect golden-crispy exterior on potatoes and caramelized edges on cauliflower.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 0mg
