This was one of those experimental recipes that turns out wham-bam-thank-you-ma’am delicious. I started out intending to make vegetable stew, then cauliflower soup, then just hasselback potatoes and in the end, I put it all together… mainly because it meant less dishes to clean. I played around with the spices not sure how it would turn out but, my oh my, am I thanking myself that I did!
3 large yellow potatoes, 1 head cauliflower, 1 c cooked lentils, 1 onion, 1 Roma tomato, olive oil, cumin, coriander, salt, pepper, pinch cardamom, sprig fresh rosemary
Serves: 3 people
- Preheat oven to 425 F.
- Slice potatoes along the width 1/8-1/4” apart, stopping before you get all the way through. (The slices should remain connected along the bottom.) A whole potato should have an accordion appearance when you’re finished. You can place the potatoes in a large spoon to help you slice evenly, removing the knife once it hits the lip of the spoon.
- Place potatoes in medium baking dish. Drizzle olive oil in between the folds along with cumin, coriander, salt, pepper and a dash of cardamom. Bake in oven for 40 minutes.
- Cook the lentils.
- Chop cauliflower into florets. Mince the onion and tomato.
- Remove potatoes from oven and fill in the spaces with the vegetables and lentils. Season with more salt and pepper and a sprig of rosemary. Pour a small amount of water onto the dish to help steam the veggies and drizzle once more with a small amount of olive oil.
- Cover with foil.
- Put back into the oven and bake for 20-25 minutes, or to desired crispness.
- Serve, eat, enjoy!