Baked Tandoori Cauliflower with Potato Wedges

First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.

Cut the cauliflower into florets about 3-4 cm in size and the potatoes into wedges.

Heat water in a deep pot and place a steamer basket over it. Steam the cauliflower and potatoes with salt and turmeric.