A delicious plant-based meal featuring nutty roasted cauliflower and fork-tender potatoes bathed in an array of spices, such as cumin, mustard seed, turmeric, fenugreek, and a touch of cayenne for a little heat.
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For 2-servings: Remove plastic from aloo gobi and place in a Suvie pan. Place pan in Top Zone of Suvie.
Gently tap white rice package against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Place pan in Bottom Zone of Suvie.
For 4-servings: Remove plastic from both aloo gobi trays. Place 1 tray of aloo gobi in each Suvie pan.
Gently tap white rice packages against the counter to break up any large pieces. Pour each package into a Suvie pan with the aloo gobi and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Cover the white rice with aluminum foil to prevent it from drying out. Place both pans in Suvie.
Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.
Cook with Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes). Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes).
When the cook is complete, divide the aloo gobi and white rice between plates. Season to taste with salt and pepper.
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